Korean Beef the Editors of Publications International, Ltd.
Makes 4 servings
|1||beef flank steak (about 1 pound)|
|1/4||cup reduced-sodium soy sauce|
|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|
- 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.
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