See Also: Korean Beef(recipes)
Korean beef in lettuce(recipes)
Korean Beef-Stuffed Zucchini(recipes)
Korean Beef Short Ribs(recipes)
Korean-Style Beef and Pasta(recipes)
Slow-Cooked Korean Beef Short Ribs(recipes)
Korean War, the(dictionary)
Korean(dictionary)
Korean War(encyclopedia)
Korean Air(finance)

Korean Beef (recipes)


Korean Beef

Yield: Makes 4 servings



Ingredients:



1beef flank steak (about 1 pound)

1/4cup reduced-sodium soy sauce

2tablespoons sugar

1tablespoon dark sesame oil

1teaspoon ground ginger

1/4teaspoon red pepper flakes

1/4small head Napa cabbage

3tablespoons vegetable oil

1can (14-1/2 ounces) beef broth

1cup peeled baby carrots

2cups frozen cauliflower florets, thawed

1cup 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.