Korean-Style Beef and Pasta |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I love this style of cooking and this recipe really sounds delicious. Recipe is taken from my Fresh Foods cookbook. Prep time does not include time for marinating steak. Ingredients:
1 beef top round steak (or sirloin steak about 3/4 pound) |
2 tablespoons reduced sodium soy sauce |
1 tablespoon rice wine vinegar |
2 teaspoons sugar |
1 (7 ounce) package uncooked rice noodles |
2 cups napa cabbage, thinly sliced |
1 3/4 cups yellow bell peppers, thinly sliced |
1/2 cup radish, thinly sliced |
1 medium carrot, shredded |
2 green onions, thinly sliced |
2 teaspoons sesame seeds |
1/3 cup orange juice |
2 tablespoons rice wine vinegar |
2 teaspoons reduced sodium soy sauce |
1 teaspoon dark sesame oil |
1 teaspoon fresh ginger, grated |
1 teaspoon sugar |
1 garlic clove, minced |
1/8 teaspoon red pepper flakes |
Directions:
1. Freeze beef until partially firm, cut into very thin slices. Combine soy sauce, rice wine vinegar, and sugar in a small non-metallic bowl. Add beef slices, toss to coat evenly. Cover and refrigerate 8 hours or overnight.
2. Drain beef, discard marinade. Grill beef over medium-hot coals for 2-3 minutes or until desired doneness (can be cooked in a stove-top grill pan or a wok).
3. Meanwhile, prepare Korean dressing. Place sesame seeds in a small nonstick skillet. Cook and stir over medium heat until lightly browned and toasted, about 5 minutes. Cool completely. Crush sesame seeds, using mortar and pestle or wooden spoon; transfer to a small bowl. Add orange juice, rice wine vinegar, soy sauce, sesame oil, ginger, sugar, garlic and red pepper flakes. Blend well.
4. Cook noodles in boiling water 1-2 minutes or until tender; drain and rinse under cold water. Arrange noodles on platter.
5. Combine cabbage, bell peppers, radishes, carrot, green onions and beef in a medium bowl. Add Korean dressing; toss to coat evenly. Serve over noodles.
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