Ingredients Jump to Instructions ↓

  1. 1 beef top round steak (about 3/4 pound)

  2. 2 tablespoons reduced-sodium soy sauce

  3. 1 tablespoon rice wine

  4. 2 teaspoons sugar

  5. Korean-Style Dressing (recipe)

  6. 1 package (6-3/4 ounces) rice noodles

  7. 2 cups thinly sliced napa cabbage

  8. 3/4 cups thinly sliced yellow bell peppers

  9. 1/2 cup thinly sliced radishes

  10. 1 medium carrot, shredded

  11. 2 green onions, thinly sliced

Instructions Jump to Ingredients ↑

  1. Freeze beef until partially firm; cut into very thin slices.

  2. Combine soy sauce, rice wine and sugar in small nonmetallic bowl. Add beef slices; toss to coat evenly. Cover and refrigerate 8 hours or overnight.

  3. Drain and grill beef over medium-hot coals 2 to 3 minutes or until desired doneness.

  4. Meanwhile, prepare Korean-Style Dressing; set aside.

  5. Cook noodles in boiling water 1 to 2 minutes or until tender; drain and rinse under cold water. Arrange noodles on serving platter.

  6. Combine cabbage, bell peppers, radishes, carrot, green onions and beef in medium bowl. Add Korean-Style Dressing; toss to coat evenly. Serve over noodles. Garnish with green onion brush and carrot ribbons, if desired.


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