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Ingredients
US|METRIC
1 SERVINGS
- 2 sirloin steak (beef)
- 1 tsp. toasted sesame oil
- 1 onion (thinly sliced)
- 1 clove garlic (minced)
- 4 carrots (purple, or regular carrots, cut lenthwise into strips)
- 1 bell pepper (chopped)
- 1/4 head napa cabbage (or regular cabbage, cut into strips)
- 3 kale leaves (chopped)
- 1 tsp. rice wine vinegar
- 2 Tbsp. coconut cream
- 1 tsp. hot chilis (chopped red, or hot sauce like sriracha)
- 1 Tbsp. tahini paste
- 1/2 tsp. sea salt
- 1 Tbsp. honey
- black sesame seeds (for garnish, optional)
- green onion (for garnish, optional)
- 5 lb. napa cabbage (chopped into 1-inch portions)
- 1/2 cup salt
- 1/4 cup sweet rice flour (or tapioca starch)
- 1 1/2 cups water
- 2 strips seaweed (kombu)
- 2 Tbsp. coconut sugar
- 1/2 cup garlic (crushed)
- 1 Tbsp. minced fresh ginger
- 1/2 cup onion (cut into medium chunks)
- 1/2 cup fish sauce
- 1 1/4 cups ground red pepper (korean coarse, powder)
- 5 green onions (sliced on the diagonal)
- 1 cup leek (chopped, greens too)
- 2 cups daikon radish (julienned)
- 1/4 cup carrot (julienned)
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