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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
1 lb flank steak, cut into thin strips (put in the freezer for 10 minutes; partially frozen, it will be easier to cut into thin strips) |
3 tablespoons soy sauce |
3 tablespoons dark sesame oil |
1 (9 ounce) package fresh angel hair pasta |
5 (14 ounce) cans beef broth |
3 cloves garlic, pressed |
1/4 cup minced ginger |
3 tablespoons rice vinegar |
1 teaspoon sugar |
1/4 teaspoon red pepper flakes |
4 cups thinly sliced napa cabbage |
1 cup thinly sliced scallion |
1/2 cup fresh whole cilantro leaf |
Directions:
1. Stir together the sliced flank steak, 2 tbs of the soy sauce and 2 tbs of the sesame oil in a medium bowl; set aside Cook angel hair pasta according to directions on the package; drain and set aside Combine beef broth, garlic, ginger, vinegar, sugar, red pepper flakes, and remaining soy sauce and sesame oil in a large pot; bring to a boil Stir in cabbage and cook until tender, 3 minutes Add steak; remove pot from heat, cover, and let stand 2 minutes to cook steak Stir in the cooked pasta and scallions.
2. Cilantro leaves to garnish.
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