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Clam Chowder with Tomatoes
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Korean Beef
Yield: Makes 4 servings
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:
1.
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.
2.
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.
3.
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
