Korean Beef
Korean Beef
YIELD Makes 4 servings
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INGREDIENTS
| 1 | beef flank steak (about 1 pound) |
| 1/4 | cup reduced-sodium soy sauce |
| 2 | tablespoons sugar |
| 1 | tablespoon dark sesame oil |
| 1 | teaspoon ground ginger |
| 1/4 | teaspoon red pepper flakes |
| 1/4 | small head Napa cabbage |
| 3 | tablespoons vegetable oil |
| 1 | can (14-1/2 ounces) beef broth |
| 1 | cup peeled baby carrots |
| 2 | cups frozen cauliflower florets, thawed |
| 1 | cup frozen green bean cuts, thawed |
| Hot cooked rice noodles | |
PREPARATION:
- Cut flank steak lengthwise in half, then crosswise into 1/4-inch-thick slices. Combine soy sauce, sugar, sesame oil, ginger and pepper flakes in medium bowl. Add beef and toss to coat. Cut cabbage crosswise into 1-inch slices. Set aside.
- Heat wok over high heat about 1 minute or until hot. Drizzle half of vegetable oil into wok and heat 30 seconds. Drain beef, reserving marinade. Add half of beef to wok; stir-fry until browned. Remove to large bowl. Repeat with remaining vegetable oil and beef.
- Add reserved marinade and broth to wok. Cover; bring to a boil. Add carrots; cook, uncovered, 5 minutes or until crisp-tender. Stir in cabbage, cauliflowerets and beans; cook until tender. Return beef to wok; heat through. Serve over hot noodles in bowls.
This recipe appears in: Asian
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