Korean-Style Beef and Pasta

Name: Korean-Style Beef and Pasta
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6-8 serving(s)
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

Submitted by DailyInspiration

"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."

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Ready In:: 40mins
Ingredients:: 19
Serves:: 6-8

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
Korean-Style Dressing
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

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.
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).
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.
Cook noodles in boiling water 1-2 minutes or until tender; drain and rinse under cold water. Arrange noodles on platter.
Combine cabbage, bell peppers, radishes, carrot, green onions and beef in a medium bowl. Add Korean dressing; toss to coat evenly. Serve over noodles.