I love rice and so does my husband. We try to find different ways to prepare and enjoy this wonderful food. Through time, we found hundreds of recipes, some simple and some exotic, and have enjoyed preparing them. We've found some real winners, which I have published on this blog and some that are not so great, which are in my personal "do not" repeat folder. I have created this site to share those memorable dishes - which are all about this wonderful food called "rice".

Korean Beef with Spicy Chinese Cabbage

For ten years, a group of us prepared dinners for the terminally ill with AIDS.  They loved spicy foods and one Sunday, we were asked if we could prepare Korean food.  Doing some research, I found this recipe and made some adjustment to "Americanize" it and it turned out better than we had hoped.

Beef w/Marinade:
1 1/2lbs sirloin (cut in 3/4in thick)
1 tblsp sesame seed
1/3 cup soy sauce
2 scallions (finely chopped)
1 tblsp sugar
1 tblsp dark sesame oil
1 tblsp fresh ginger (minced)
1/4 tsp crushed red pepper

Chinese Cabbage:
1 medium (1 1/2lb) Chinese/napa cabbage
1 tblsp vegetable oil
3 scallions (chopped)
1 tblsp ginger (minced)
4 garlic cloves (minced)
1/2 cup chicken broth
1/4 tsp ground hot pepper
2 medium carrots (shredded)
2 tblsp rice vinegar
Salt and pepper to taste

To make the marinade, heat a small skillet.  Add the sesame seeds and stir constantly until toasted and brown.  Do not allow it to burn. Remove and place on a plate to allow to cool.  Crush the sesame seed and place in a bowl.   Add the remaining marinate ingredients into the bowl. Add the steak and rub the marinade into the steak. Cover and allow to marinade as long as possible at least 1 hour or up to overnight.

For the spicy cabbage, cut the cabbage in half and cut into strips. Do not include the core. Heat the oil until very hot. Add the scallions, ginger and garlic. Stir-fry for about 30 seconds. Do not let garlic burn. Add the cabbage, continue to stir fry.  Add chicken broth, salt and hot pepper. Cook stirring constantly.  Add carrots and continue to stir until cabbage is translucent, about 5 minutes. Stir in vinegar, stir and cover; remove from heat and keep warm.

Preheat broiler. Remove the meat form the marinade. Reserve the marinade.  Place meat on a broiler rack and broil turning once until cooked to desired doneness (7 minutes for medium rare).

Pour marinade into a small sauce pan and bring to a boil. Reduce heat and let simmer for approximately 2 minutes. Set aside.

Remove meat from broiler allow to sit and rest.  Spoon rice into a shallow bowl, top with the spicey cabbage and the sliced meat.  Drizzle some of the heated marinade on top.  Serve immediately and enjoy!

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