Green Onion Beef with Nappa Cabbage

by Sue Johnson

Servings:

INGREDIENTS

1 lb trimmed beef steak, very thinly sliced against the grain on the bias
2 Tbsp soy sauce
1 Tbsp Chinese cooking wine
1 Tbsp canola oil
1 tsp sesame seed oil
1 tsp hot chili paste
1 tsp diced ginger
1 tsp garlic
1 tsp salt
1 tsp sugar
8 stalks green onions
1 head Chinese nappa cabbage
1 Tbsp Chinese cooking wine
3 Tbsp oil
1 Tbsp yellow miso paste
freshly ground black pepper

INSTRUCTIONS

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. Mix the soy sauce, cooking wine, canola oil, sesame oil, chili paste, ginger, garlic, salt and sugar into a marinade. Marinate the meat and green onions for 10 minutes.

Cut the nappa cabbage in half, separating the bottom and the top. Cut each half of the cabbage into 1 inch slices. The slices from the bottom of the cabbage are thicker and will take longer to cook than the thinner leafy slices from the top.

Stir fry marinated beef steak. Remove from heat when on the lighter side of rare (meat will finish cooking as the rest is prepared) and reserve. Stir fry the slices from the bottom of the cabbage in salt and oil.

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.

Heat 2 Tbsp oil in wok and add yellow miso paste. Add sauce from above ingredients and reduce to 50%, then add the reserved beef and vegetable mixture.

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

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