Korean Beef

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Korean Beef."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/korean-beef-recipe.htm>  20 November 2008.

Korean Beef Photo
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:
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