Korean-Style Beef And Pasta - cooking recipe

Ingredients

1 beef top round steak (or sirloin steak about 3/4 pound)
2 tablespoons reduced sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar
1 (7 ounce) package uncooked rice noodles
2 cups napa cabbage, thinly sliced
1 3/4 cups yellow bell peppers, thinly sliced
1/2 cup radish, thinly sliced
1 medium carrot, shredded
2 green onions, thinly sliced
Korean-Style Dressing
2 teaspoons sesame seeds
1/3 cup orange juice
2 tablespoons rice wine vinegar
2 teaspoons reduced sodium soy sauce
1 teaspoon dark sesame oil
1 teaspoon fresh ginger, grated
1 teaspoon sugar
1 garlic clove, minced
1/8 teaspoon red pepper flakes

Preparation

Freeze beef until partially firm, cut into very thin slices. Combine soy sauce, rice wine vinegar, and sugar in a small non-metallic bowl. Add beef slices, toss to coat evenly. Cover and refrigerate 8 hours or overnight.
Drain beef, discard marinade. Grill beef over medium-hot coals for 2-3 minutes or until desired doneness (can be cooked in a stove-top grill pan or a wok).
Meanwhile, prepare Korean dressing. Place sesame seeds in a small nonstick skillet. Cook and stir over medium heat until lightly browned and toasted, about 5 minutes. Cool completely. Crush sesame seeds, using mortar and pestle or wooden spoon; transfer to a small bowl. Add orange juice, rice wine vinegar, soy sauce, sesame oil, ginger, sugar, garlic and red pepper flakes. Blend well.
Cook noodles in boiling water 1-2 minutes or until tender; drain and rinse under cold water. Arrange noodles on platter.
Combine cabbage, bell peppers, radishes, carrot, green onions and beef in a medium bowl. Add Korean dressing; toss to coat evenly. Serve over noodles.