Korean Beef with Spicy Cabbage

Use a mortar and pestle to crush small seeds, like sesame seeds. Or place seeds in a plastic bag and crush with a rolling pin.

Yield: 6 servings (serving size: 3 ounces beef and 1 1/2 cups Spicy Cabbage)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 8 Hours, 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 240
  • Fat: 9.5g
  • Saturated fat: 2.3g
  • Protein: 19.3g
  • Carbohydrate: 17.4g
  • Cholesterol: 25mg
  • Iron: 2.1mg
  • Sodium: 643mg
  • Calories from fat: 36%
  • Fiber: 2.9g
  • Calcium: 103mg

Ingredients

  • 1/3 cup low-sodium soy sauce
  • 1/4 cup chopped green onions
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons sesame seeds, toasted and coarsely crushed
  • 1 tablespoon minced peeled fresh ginger
  • 2 tablespoons mirin (sweet rice wine)
  • 2 teaspoons dark sesame oil
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon crushed red pepper
  • 1 pound flank steak, trimmed
  • Cooking spray
  • Spicy Cabbage
  • Spicy Cabbage

Preparation

  1. Combine first 9 ingredients in a bowl, stirring until sugar dissolves. Reserve 1/3 cup marinade. Pour remaining marinade into a large zip-top plastic bag. Add meat, and marinate in refrigerator 8 hours, turning bag occasionally.
  2. Preheat broiler.
  3. Remove meat from bag; discard marinade from bag. Place meat on a broiler pan coated with cooking spray. Broil 6 to 8 minutes per side. Let stand 5 minutes.
  4. Place reserved 1/3 cup marinade in a small saucepan. Cook over medium heat 2 to 3 minutes or until hot.
  5. Cut steak diagonally across grain into thin slices. Serve over Spicy Cabbage; drizzle with reserved marinade.
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