Korean Hot Beef Soup

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  • 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


  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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