Tangy Red Cabbage and Beets with Beef

November 2010
Tangy Red Cabbage and Beets with Beef

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Makes: 4 servings

Prep: 15 mins

Cook: 25 mins

Ingredients
  • 3/4 pound flank steak
  • Salt and pepper
  • 5 ounces egg noodles
  • 3 tablespoons vegetable oil
  • 1 teaspoon caraway seeds
  • 1 pound red cabbage, shredded (about 6 cups)
  • 1 beet, trimmed and grated
  • 1/4 cup cider vinegar
  • 4 teaspoons sugar
  • 2 tablespoons chopped fresh dill
Directions
  1. Season the flank steak with salt and pepper. In a large pot of boiling, salted water, cook the noodles until al dente; drain.
  2. Meanwhile, in a large skillet, heat the oil over medium-high heat until almost smoking. Add the steak and cook, turning once, for 8 minutes for medium-rare; transfer to a cutting board and tent with foil.
  3. Add the caraway seeds to the skillet and cook over medium-high heat for 1 minute. Add the cabbage and beet and cook, stirring, until wilted, about 5 minutes. Add the vinegar, sugar and 3/4 cup water. Lower the heat to medium-low and cook, stirring occasionally, until the cabbage is tender, about 10 minutes; season with salt and pepper.
  4. Slice the steak thinly against the grain, adding any remaining juices to the cabbage mixture. Divide the noodles among 4 plates and top with the cabbage-beet mixture, steak and dill.
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