Quick, Easy -N- Fast Korean Hot Beef Soup Recipe

4 oz. flank steak, trimmed of all fat
2 garlic cloves, minced
2 t. soy sauce
1 t. ginger
1 t. dry mustard
1 t. sesame oil
3 C. beef stock
2 C. shredded Chinese cabbage
10 scallions, thinly sliced
8 mushrooms, quartered
2 T. vinegar
8 oz. tofu, cubed

Freeze the beef until firm enough to slice easily, about 30 minutes. Cut across the grain into paper-thin slices and then into 1" lengths.

In a pie plate, combine the garlic, soy sauce, ginger, mustard, and sesame oil. Add the beef and toss to coat. Set aside.

In a 3-quart saucepan, combine the stock, cabbage, scallions, mushrooms, and vinegar. Simmer for 10 minutes.

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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