Korean Hot Beef Soup

Ingredients

• 4 ounces flank steak, trimmed of all fat
• 2 garlic cloves, minced
• 2 teaspoons soy sauce
• 1 teaspoon ginger
• 1 teaspoon dry mustard
• 1 teaspoon sesame oil
• 3 cups beef stock
• 2 cups shredded Chinese cabbage
• 10 scallions, thinly sliced
• 8 mushrooms, quartered
• 2 teaspoons vinegar
• 8 ounces tofu, cubed

Instructions

1. Freeze the beef until firm enough to slice easily, about 30 minutes.
2. Cut beef across the grain into paper-thin slices and then into 1-inch lengths.
3. In a pie plate, combine the garlic, soy sauce, ginger, mustard and sesame oil. Add the beef and toss to coat. Set aside.
4. In a 3-quart saucepan, combine the stock, cabbage, scallions, mushrooms, and vinegar. Simmer for 10 minutes.
5. In a large nonstick frying pan over medium-high heat, sear the beef until no longer pink, about 5 minutes. Add to the soup, along with any pan juices. Add the tofu. Cook for 5 minutes to heat through.