Korean-style Beef And Pasta

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 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.
• 2 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).
• 3 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.
• 4 cook noodles in boiling water 1-2 minutes or until tender; drain and rinse under cold water. arrange noodles on platter.
• 5 combine cabbage, bell peppers, radishes, carrot, green onions and beef in a medium bowl. add korean dressing; toss to coat evenly. serve over noodles.