Korean Beef on Fiery Cabbage
Ingredients
- 1 12 lbs sirloin steaks, cut into bite-sized squares
- 1 tablespoon sesame seeds
- 1 tablespoon sesame oil
- 12 cup soy sauce
- 3 green onions, finely chopped,
- 1 tablespoon ginger, minced, fresh,
- 12 teaspoon crushed red pepper flakes
- 1 lb napa cabbage, cut crosswise into 1/2-inch strips
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 3 green onions, finely chopped,
- 1 tablespoon ginger, minced, fresh,
- 3 garlic cloves, minced,
- 14 cup chicken broth
- 12 teaspoon salt
- 12 teaspoon pepper
- 1 carrot, shredded,
Directions
Combine all marinade ingredients in a large, shallow dish or ziplock bag.Add meat and toss to combine.
Refridgerate for at least 1 hour or up to six.
For the cabbage, saute the green onions, ginger and garlic in the oil in a large skillet for about 1 minute.
Add the cabbage, carrots, chicken broth, vinegar, salt and pepper.
Cook, stirring often for about 5 minutes.
For the meat, place meat and marinade in a large skillet and brown on all sides.
This should only take 5 minutes and the marinade should be slightly reduced to a nice consistancy.
**I serve in a bowl with the rice on bottom, cabbage on top of rice, and meat on top of cabbage.