Tuesday, January 29, 2008

Korean - Spiced Beef & Cabbage


Tonight is the second time I have made this recipe and we both love it. It is super simple and quick to make, perfect for weeknights. I found it in the Jan/Feb '08 issue of Cooking Light, it actually calls for you to make a dough and mix the filling in to make a roll. This seemed it would take too long for a week night so I decided to serve over rice instead, maybe I will try the dough sometime....

1/2 cup chopped green onions
1/4 cup low- sodium soy sauce
1 tbls. sesame seeds
1 tbls. dark sesame oil
1 tbls. dry sherry
2 tsps. sugar
1/4 tsps. black pepper
1/4 tsps. minced fresh ginger
1/4 tsps. minced garlic
1/8 tsps. crushed red pepper flakes
1 lbs. ground sirloin (lowest fat content you can find, I use 93/7)
1 tsps. peanut oil
2 cups thinly sliced green cabbage

Combine first 11 ingredients in a large bowl.

Heat a large skillet with peanut oil over medium heat. Add beef mixture to the pan; cook 8 minutes or until fully browned. Stir in cabbage; cook 4 minutes or until cabbage is tender.

Serve over white rice with a drizzel of soy sauce.

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