The food matters cookbook: 500 revolutionary recipes for better living by Mark Bittman

Author:Mark Bittman [Mark Bittman]
Language: eng
Format: epub
Tags: Cuisine
ISBN: 9781439120231
Published: 2010-11-15T03:12:24+00:00

1 tablespoon sugar

2 tablespoons soy sauce

3 tablespoons vegetable oil

8 ounces beef flank or skirt steak, very thinly sliced

2 cups cooked short- or long-grain brown rice

1. Put the shredded cabbage in a colander and toss it well with 2 tablespoons salt. Let it sit over a bowl until it wilts, at least 2 hours. Rinse the cabbage and pat it dry.

2. Combine the scallions, garlic, ginger, red chile flakes, sugar, and soy sauce in a bowl or large jar. Toss the mixture with the cabbage. (You should make the kimchi at least 2 hours in advance; see the headnote.)

3. When the kimchi is ready, put a large, deep skillet over high heat until it begins to smoke, 3 to 4 minutes. Swirl in 2 tablespoons of the oil, add the beef, and cook, stirring occasionally, until it is seared but still pink inside, 2 to 3 minutes. Remove the beef from the skillet.

4. Add the remaining 1 tablespoon oil to the skillet, swirl it around, and begin to add the rice, a bit at a time, breaking up any clumps with your fingers and stirring it into the oil. When all the rice is added, cook, stirring frequently, until the rice becomes nice and crisp, 3 to 5 minutes. Return the beef to the pan and stir in the kimchi. Serve hot or at room temperature.

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