Korean Beef on Fiery Cabbage

Another filling yet (relatively) healthy meal. Serve it with brown rice.

Korean Beef on Fiery Cabbage
serves 4

1 1/2  lbs sirloin steak, cut into thin strips
 
Marinade
1  tablespoon sesame seeds 
1  tablespoon sesame oil 
1/2  cup soy sauce 
3  green onions, finely chopped 
1  tablespoon fresh ginger, minced 
1/2  teaspoon crushed red pepper flakes
 
Cabbage
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 fresh ginger, minced 
3  garlic cloves, minced 
1/4  cup low-fat chicken broth 
1/2  teaspoon salt 
1/2  teaspoon pepper 
1  carrot, shredded 

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.

Serve in a bowl with rice on bottom, cabbage on top of rice, and meat on top of cabbage.

Comments

[Tonia S.]

I tried this dish for dinner last night and was blown away. Being a huge fan of fresh ginger, I added a little more than what the recipe called for and it was perfect. The kick of the red pepper flakes was just right - a little zing behind the ginger. My tongue was having a party.

Highly recommended - definitely a wonderful meal for those cool fall evenings.