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Korean Hot Beef Soup




  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.

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