Korean Beef On Fiery Cabbage - cooking recipe

Ingredients

1 1/2 lbs sirloin steaks, cut into bite-sized squares
Marinade
1 tablespoon sesame seeds
1 tablespoon sesame oil
1/2 cup soy sauce
3 green onions, finely chopped
1 tablespoon fresh ginger, minced
1/2 teaspoon crushed red pepper flakes
Fiery Chinese Cabbage
1 lb napa cabbage, cut crosswise into 1/2-inch strips
1 tablespoon sesame oil
1 tablespoon rice vinegar
3 green onions, finely chopped
1 tablespoon fresh ginger, minced
3 garlic cloves, minced
1/4 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1 carrot, shredded

Preparation

Combine all marinade ingredients in a large, shallow dish or ziplock bag. Add meat and toss to combine. Refridgerate for at least 1 hour or up to six.
For the cabbage, saute the green onions, ginger and garlic in the oil in a large skillet for about 1 minute. Add the cabbage, carrots, chicken broth, vinegar, salt and pepper. Cook, stirring often for about 5 minutes.
For the meat, place meat and marinade in a large skillet and brown on all sides. This should only take 5 minutes and the marinade should be slightly reduced to a nice consistancy.
**I serve in a bowl with the rice on bottom, cabbage on top of rice, and meat on top of cabbage.