KOREAN BEEF

1 beef flank steak (about 1 pound)

1/4 cup reduced-sodium soy sauce

2 tablespoons sugar

1 tablespoon sesame oil

1/4 teaspoon red pepper flakes

1 teaspoon ground ginger

3 tablespoons vegetable oil, divided

1 can (14 1/2 ounces) beef broth

1 cup peeled baby carrots

1/4 small head Napa cabbage

2 cups frozen cauliflowerets, 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 red 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 thrugh. Serve over noodles in bowls.

Makes 4 servings

Show all stories by   Author:  23075 ( Click here )