Korean-Style Beef and Pasta

by the Editors of Publications International, Ltd.

Please copy/paste the following text to properly cite this How Stuff Works article:

Publications International, Ltd., the Editors of. "Korean-Style Beef and Pasta." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/korean-style-beef-and-pasta-recipe.htm> 20 November 2008.

Yield: Makes 8 (1-cup) servings

See Cooking Videos

Rice noodles, also know as rice sticks, are made from rice flour and are as thin as string. They are usually coiled into nests and packaged in plastic bags.

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

2
tablespoons reduced-sodium soy sauce

1
tablespoon rice wine

2
teaspoons sugar

Korean-Style Dressing (recipe follows)

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

2
cups thinly sliced napa cabbage

1-3/4
cups thinly sliced yellow bell peppers

1/2
cup thinly sliced radishes

1
medium carrot, shredded

2
green onions, thinly sliced

Preparation:

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

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.

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

Meanwhile, prepare Korean-Style Dressing; set aside.

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

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.

Nutritional Information:

Serving Size: 1 cup (without garnish)
Sodium	668 mg
Protein	13 g
Fiber	1 g
Carbohydrate	24 g
Cholesterol	29 mg
Saturated Fat	1 g
Total Fat	4 g
Calories from Fat	19 %
Calories	194

Dietary Exchange:

Vegetable	1/2
Starch	1-1/2
Meat	1

This recipe appears in: Asian

Consumer Guide:

Korean-Style Beef and Pasta