Green Onion Beef with Nappa Cabbage

1. 1

   Slice the beef into very thinly sliced strips Cut the bottom half (the white part) of five green onions into 1 inch pieces cut on the diagonal.

2. 2

   Mix the soy sauce, cooking wine, canola oil, sesame oil, chili paste, ginger, garlic, salt and sugar into a marinade.

3. 3

   Marinate the meat and green onions for 10 minutes.

4. 4

   Cut the nappa cabbage in half, separating the bottom and the top.

5. 5

   Cut each half of the cabbage into 1 inch slices.

6. 6

   The slices from the bottom of the cabbage are thicker and will take longer to cook than the thinner leafy slices from the top.

7. 7

   Stir fry marinated beef steak.

8. 8

   Remove from heat when on the lighter side of rare (meat will finish cooking as the rest is prepared) and reserve.

9. 9

   Stir fry the slices from the bottom of the cabbage in salt and oil.

10. 10

    Lower heat and steam the remaining upper (leafy) segments with 1 Tbsp Chinese cooking wine Lightly season (with salt and fresh ground pepper), remove from heat and reserve with the beef.

11. 11

    Heat 2 Tbsp oil in wok and add yellow miso paste.

12. 12

    Add sauce from above ingredients and reduce to 50%, then add the reserved beef and vegetable mixture.

13. 13

    Serve with green onion tops (3 stalks, sliced on the bias to 1 inch segments) and freshly ground black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.