TLC Cooking "Korean Beef"

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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