Ingredients for Korean Beef On Fiery Cabbage
- Sirloin Steaks
- Sesame Seeds
- 1 tbsp sesame oil
- 1/4 cup soy sauce
- 2 chopped green onions
- Fresh Ginger
- Crushed Red Pepper Flakes
- Napa Cabbage
- Rice Vinegar
- Garlic Cloves
- 1/2 cup chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- Carrot
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How to Make Korean Beef On Fiery Cabbage
- **Marinate the Beef:** In a large shallow dish or ziplock bag, combine 1 lb beef (thinly sliced), 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 1 tbsp minced garlic, 1 tbsp grated ginger, 1 tsp red pepper flakes (more for extra heat!), and 1/2 tsp black pepper. Toss to coat and marinate for at least 1 hour, or up to 6 hours in the refrigerator.
- **Sauté Aromatics:** Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 2 chopped green onions, 1 tbsp minced ginger, and 2 cloves minced garlic. Sauté for 1 minute until fragrant.
- **Cook the Cabbage:** Add 1 small head of cabbage (thinly sliced), 1 medium carrot (julienned), 1/2 cup chicken broth, 2 tbsp rice vinegar, 1 tsp salt, and 1/2 tsp black pepper to the skillet. Cook, stirring frequently, for 5-7 minutes until cabbage is tender-crisp.
- **Cook the Beef:** In a separate large skillet, brown the marinated beef over medium-high heat for 5-7 minutes, until browned and the marinade is slightly reduced to a syrupy consistency. If needed, add a tablespoon of water to help deglaze the pan and create a thicker sauce.
- **Assemble and Serve:** Serve the dish over a bed of cooked brown rice. Top with the fiery cabbage and then the flavorful beef. Garnish with extra green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
102 g
Sugar
14g
Fat
49g
Carbs
3g
