Raw
The original submission: a PDF
L1
Level 1: 30 lines
- 1Paleo Spicy Korean-Style Stir-Fried Beef
- 2SERVES Serves 4
- 3TIME 1¼ hours
- 4We set out to create a simple beef stir-fry inspired by the flavors of kimchi, a traditional Korean dish of spicy fermented vegetables. Store-bought kimchi often contains preservatives that aren't paleo, so we re-created the flavor using a few potent ingredients: fish sauce, coconut aminos (a common paleo replacement for soy sauce), lime juice, scallions, garlic, ginger, and a generous amount of red pepper flakes. Cabbage and carrots, which are typical ingredients in kimchi, made a perfect slate for the intense flavors. With our flavor profile down, we turned to the beef. Flank steak is the classic choice for beef stir-fry because it's quick-cooking and has great meaty depth. We cut the meat against the grain into thin strips to ensure that it would be tender and easy to eat. We found that freezing the beef for at least 15 minutes made it easier to cut into wide, flat slices that would cook quickly and brown nicely. To encourage deep, flavorful browning, we cooked the steak over high heat in two batches.
- 5Gather Your Ingredients
- 6Sauce
- 7¼ cup coconut aminos
- 82 tablespoons lime juice
- 92 teaspoons fish sauce
- 101 ½ teaspoons tapioca flour
- 11Stir-Fry
- 122 teaspoons lime juice
- 131 teaspoon coconut aminos
- 141 pound flank steak, trimmed and sliced thin against grain into 2-inch-long pieces
- 155 scallions, white parts minced, green parts sliced thin on bias
- 164 garlic cloves, minced
- 171 tablespoon grated fresh ginger
- 181 ½ teaspoons red pepper flakes
- 193 teaspoons coconut oil, melted
- 203 carrots, peeled and sliced 1/4 inch thick on bias
- 211 small head napa cabbage (1 1/2 pounds), cored and cut into 1-inch pieces
- 22Instructions
- 23Before You Begin
- 24This recipe calls for a 12-inch nonstick skillet; however, a well-seasoned cast-iron skillet can be used instead.
- 251. FOR THE SAUCE: Whisk all ingredients together in bowl.
- 262. FOR THE STIR-FRY: Whisk lime juice and coconut aminos together in medium bowl, then stir in beef and let marinate for 10 minutes. In separate bowl, combine scallion whites, garlic, ginger, pepper flakes, and 1 tablespoon melted oil.
- 273. Heat 2 teaspoons melted oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef, break up any clumps, and cook, without stirring, for 1 minute. Stir beef and continue to cook until browned, about 1 minute; transfer to clean bowl. Repeat with 2 teaspoons melted oil and remaining beef; transfer to bowl.
- 284. Heat remaining 2 teaspoons melted oil in now-empty skillet over medium-high heat until shimmering. Add carrots and cook until softened, about 5 minutes. Add cabbage and cook, stirring occasionally, until spotty brown and crisp-tender, about 3 minutes.
- 295. Push vegetables to sides of skillet. Add scallion mixture to center and cook, mashing mixture into skillet, until fragrant, about 1 minute. Stir mixture into vegetables.
- 306. Stir cooked beef and any accumulated juices into vegetables. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 1 minute. Transfer to serving platter and sprinkle with scallion greens. Serve.
L2 corrected
Level 2, Oct 27 answer key (no settlement needed), the newest
Title
| Title | Serves | Total time |
|---|---|---|
| Paleo Spicy Korean-Style Stir-Fried Beef | 4 to 4 | 1¼ hours to 1¼ hours |
Cook Time
| Prep | Cook | Total |
|---|---|---|
| (blank) | (blank) | 1¼ hours |
Ingredients
| # | Ingredient | Heading |
|---|---|---|
| Sauce | ||
| 1 | ¼ cup coconut aminos | |
| 2 | 2 tablespoons lime juice | |
| 3 | 2 teaspoons fish sauce | |
| 4 | 1 ½ teaspoons tapioca flour | |
| Stir-Fry | ||
| 5 | 2 teaspoons lime juice | |
| 6 | 1 teaspoon coconut aminos | |
| 7 | 1 pound flank steak, trimmed and sliced thin against grain into 2-inch-long pieces | |
| 8 | 5 scallions, white parts minced, green parts sliced thin on bias | |
| 9 | 4 garlic cloves, minced | |
| 10 | 1 tablespoon grated fresh ginger | |
| 11 | 1 ½ teaspoons red pepper flakes | |
| 12 | 3 teaspoons coconut oil, melted | |
| 13 | 3 carrots, peeled and sliced 1/4 inch thick on bias | |
| 14 | 1 small head napa cabbage (1 1/2 pounds), cored and cut into 1-inch pieces |
Ingredient Components
| # | Quantity | Unit | Ingredient | Prep | Optional | Sub rows (added at) |
|---|---|---|---|---|---|---|
| 1 | 13/48 | cup | coconut aminos | step 1: ¼ cup step 4: 1 teaspoon | ||
| 2 | 2 2/3 | tablespoons | lime juice | step 1: 2 tablespoons step 3: 2 teaspoons | ||
| 3 | 2 | teaspoons | fish sauce | step 1: 2 teaspoons | ||
| 4 | 1 ½ | teaspoons | tapioca flour | step 1: 1 ½ teaspoons | ||
| 5 | 1 | pound | flank steak | trimmed and sliced thin against grain into 2-inch-long pieces | step 6: 1 pound | |
| 6 | 5 | scallions | white parts minced, green parts sliced thin on bias | step 8: 5 white parts step 33: 5 green parts | ||
| 7 | 4 | cloves | garlic | minced | step 9: 4 cloves | |
| 8 | 1 | tablespoon | fresh ginger | grated | step 9: 1 tablespoon | |
| 9 | 1 ½ | teaspoons | red pepper flakes | step 9: 1 ½ teaspoons | ||
| 10 | 3 | teaspoons | coconut oil | melted | step 9: 1 tablespoon step 10: 2 teaspoons step 17: 2 teaspoons step 19: 2 teaspoons | |
| 11 | 3 | carrots | peeled and sliced 1/4 inch thick on bias | step 20: 3 | ||
| 12 | 1 | small head | napa cabbage (1 1/2 pounds) | cored and cut into 1-inch pieces | step 22: 1 small head |
Cooking Sentences
| # | Section | Sentence |
|---|---|---|
| 1 | 1 | FOR THE SAUCE: |
| 2 | 1 | Whisk all ingredients together in bowl. |
| 3 | 2 | FOR THE STIR-FRY: |
| 4 | 2 | Whisk lime juice and coconut aminos together in medium bowl, then stir in beef and let marinate for 10 minutes. |
| 5 | 2 | In separate bowl, combine scallion whites, garlic, ginger, pepper flakes, and 1 tablespoon melted oil. |
| 6 | 3 | Heat 2 teaspoons melted oil in 12-inch nonstick skillet over high heat until just smoking. |
| 7 | 3 | Add half of beef, break up any clumps, and cook, without stirring, for 1 minute. |
| 8 | 3 | Stir beef and continue to cook until browned, about 1 minute; transfer to clean bowl. |
| 9 | 3 | Repeat with 2 teaspoons melted oil and remaining beef; transfer to bowl. |
| 10 | 4 | Heat remaining 2 teaspoons melted oil in now-empty skillet over medium-high heat until shimmering. |
| 11 | 4 | Add carrots and cook until softened, about 5 minutes. |
| 12 | 4 | Add cabbage and cook, stirring occasionally, until spotty brown and crisp-tender, about 3 minutes. |
| 13 | 5 | Push vegetables to sides of skillet. |
| 14 | 5 | Add scallion mixture to center and cook, mashing mixture into skillet, until fragrant, about 1 minute. |
| 15 | 5 | Stir mixture into vegetables. |
| 16 | 6 | Stir cooked beef and any accumulated juices into vegetables. |
| 17 | 6 | Whisk sauce to recombine, then add to skillet. |
| 18 | 6 | Cook, stirring constantly, until sauce is thickened, about 1 minute. |
| 19 | 6 | Transfer to serving platter and sprinkle with scallion greens. |
| 20 | 6 | Serve. |
Cooking Steps
| # | Step |
|---|---|
| 1 | Add all ingredients to a bowl |
| 2 | Whisk all ingredients together. |
| 3 | Add lime juice to a medium bowl |
| 4 | Add coconut aminos to the bowl with the lime juice in it |
| 5 | Whisk lime juice and coconut aminos together. |
| 6 | Stir in beef into the bowl with the lime juice in it |
| 7 | Let the beef marinate for 10 minutes. |
| 8 | Add scallion whites to a separate bowl |
| 9 | Add garlic, ginger, pepper flakes, and 1 tablespoon melted oil to the bowl with the scallion whites in it. |
| 10 | Heat 2 teaspoons melted oil in 12-inch nonstick skillet over high heat until just smoking. |
| 11 | Add half of beef from the bowl with the lime juice in it to nonstick skillet |
| 12 | Break up any clumps |
| 13 | Cook the beef, without stirring, for 1 minute. |
| 14 | Stir beef |
| 15 | Continue to cook until browned, about 1 minute |
| 16 | Transfer the beef from beef nonstick skillet to clean bowl. |
| 17 | Repeat with 2 teaspoons melted oil and remaining beef |
| 18 | Transfer the beef from beef nonstick skillet to bowl. |
| 19 | Heat remaining 2 teaspoons melted oil in now-empty skillet over medium-high heat until shimmering. |
| 20 | Add carrots to now-empty skillet |
| 21 | cook until softened, about 5 minutes. |
| 22 | Add cabbage to carrot skillet |
| 23 | Cook the vegetables, stirring occasionally, until spotty brown and crisp-tender, about 3 minutes. |
| 24 | Push vegetables to sides of skillet. |
| 25 | Add scallion mixture from the bowl with the scallion whites in it to center of skillet |
| 26 | Cook the mixture, mashing mixture into skillet, until fragrant, about 1 minute. |
| 27 | Stir mixture into vegetables. |
| 28 | Stir cooked beef and any accumulated juices from bowl into vegetables. |
| 29 | Whisk sauce to recombine |
| 30 | Add the sauce from the sauce bowl to skillet. |
| 31 | Cook the stir-fry, stirring constantly, until sauce is thickened, about 1 minute. |
| 32 | Transfer the stir-fry from skillet to serving platter. |
| 33 | Sprinkle serving platter with scallion greens. |
| 34 | Serve |
Extras
| Name | Text |
|---|---|
| untitled | We set out to create a simple beef stir-fry inspired by the flavors of kimchi, a traditional Korean dish of spicy fermented vegetables. Store-bought kimchi often contains preservatives that aren't paleo, so we re-created the flavor using a few potent ingredients: fish sauce, coconut aminos (a common paleo replacement for soy sauce), lime juice, scallions, garlic, ginger, and a generous amount of red pepper flakes. Cabbage and carrots, which are typical ingredients in kimchi, made a perfect slate for the intense flavors. With our flavor profile down, we turned to the beef. Flank steak is the classic choice for beef stir-fry because it's quick-cooking and has great meaty depth. We cut the meat against the grain into thin strips to ensure that it would be tender and easy to eat. We found that freezing the beef for at least 15 minutes made it easier to cut into wide, flat slices that would cook quickly and brown nicely. To encourage deep, flavorful browning, we cooked the steak over high heat in two batches. |
| Before You Begin | This recipe calls for a 12-inch nonstick skillet; however, a well-seasoned cast-iron skillet can be used instead. |
Metric
| # | Ingredient | Quantity | Unit | Sub rows |
|---|---|---|---|---|
| 1 | coconut aminos | 64 | ml | step 1: 59 ml step 4: 4.9 ml |
| 2 | lime juice | 39 | ml | step 1: 30 ml step 3: 9.9 ml |
| 3 | fish sauce | 9.9 | ml | step 1: 9.9 ml |
| 4 | tapioca flour | 7.4 | ml | step 1: 7.4 ml |
| 5 | flank steak | 454 | g | step 6: 454 g |
| 6 | scallions | step 8: (blank) step 33: (blank) | ||
| 7 | garlic | step 9: (blank) | ||
| 8 | fresh ginger | 15 | ml | step 9: 15 ml |
| 9 | red pepper flakes | 7.4 | ml | step 9: 7.4 ml |
| 10 | coconut oil | 15 | ml | step 9: 15 ml step 10: 9.9 ml step 17: 9.9 ml step 19: 9.9 ml |
| 11 | carrots | step 20: (blank) | ||
| 12 | napa cabbage (1 1/2 pounds) | step 22: (blank) |
Empty in this Level 2: choice points, records, suggested equipment, goes with.
K0
Line roles and recipe starts · code + Haiku
What K0 does to it
K0 labels every Level 1 line with its role, and marks the line where each recipe starts. Every later step reads these labels: K1 takes the title and servings lines, K2 the ingredient lines, K4 the method lines.
- Why a model is needed here. This is a pdf, so its Level 1 is plain transcribed text with no role tags. A web-page Level 1 carries tags and skips the model entirely.
- Code guesses first. Code gives every line a rough first role.
- Haiku checks. Haiku 5.5, thinking off, with the full verbatim rules for this step, sees all 30 lines (each cut at 240 characters) with code's guess. It returns one role per line and the line where each recipe's title starts.
- Code keeps the valid answers. A role is kept only if the line number and role are real. A line Haiku skips keeps code's guess, and if the call fails, code's guesses stand.
- This run
- P-FAST-R18, K0 and K1 only, newest rules (--packs 2026-11-04), Nov 4
- When
- 0.00 s to 2.52 s of 3.8 s
- Model
- Haiku 5.5, thinking off
- Time
- 1.8 s
- Cost
- $0.00058
- Tokens
- 26,593 rules (cached) + 1,135 new in, 406 out
- Haiku's answer
- 30 lines answered, 0 changed from code's guess
Result after K0
1 title, 1 servings, 1 time, 1 headnote, 2 other, 2 heading, 14 ingredient, 1 label, 7 method. One recipe, starting at line 1.
- 1Paleo Spicy Korean-Style Stir-Fried Beeftitlerecipe starts here
- 2SERVES Serves 4servings
- 3TIME 1¼ hourstime
- 4We set out to create a simple beef stir-fry inspired by the flavors of kimchi, a traditional Korean dish of spicy fermented vegetables. Store-bought kimchi often contains preservatives that aren't paleo, so we re-created the flavor using a few potent ingredients: fish sauce, coconut aminos (a common paleo replacement for soy sauce), lime juice, scallions, garlic, ginger, and a generous amount of red pepper flakes. Cabbage and carrots, which are typical ingredients in kimchi, made a perfect slate for the intense flavors. With our flavor profile down, we turned to the beef. Flank steak is the classic choice for beef stir-fry because it's quick-cooking and has great meaty depth. We cut the meat against the grain into thin strips to ensure that it would be tender and easy to eat. We found that freezing the beef for at least 15 minutes made it easier to cut into wide, flat slices that would cook quickly and brown nicely. To encourage deep, flavorful browning, we cooked the steak over high heat in two batches.headnote
- 5Gather Your Ingredientsother
- 6Sauceheading
- 7¼ cup coconut aminosingredient
- 82 tablespoons lime juiceingredient
- 92 teaspoons fish sauceingredient
- 101 ½ teaspoons tapioca flouringredient
- 11Stir-Fryheading
- 122 teaspoons lime juiceingredient
- 131 teaspoon coconut aminosingredient
- 141 pound flank steak, trimmed and sliced thin against grain into 2-inch-long piecesingredient
- 155 scallions, white parts minced, green parts sliced thin on biasingredient
- 164 garlic cloves, mincedingredient
- 171 tablespoon grated fresh gingeringredient
- 181 ½ teaspoons red pepper flakesingredient
- 193 teaspoons coconut oil, meltedingredient
- 203 carrots, peeled and sliced 1/4 inch thick on biasingredient
- 211 small head napa cabbage (1 1/2 pounds), cored and cut into 1-inch piecesingredient
- 22Instructionsother
- 23Before You Beginlabel
- 24This recipe calls for a 12-inch nonstick skillet; however, a well-seasoned cast-iron skillet can be used instead.method
- 251. FOR THE SAUCE: Whisk all ingredients together in bowl.method
- 262. FOR THE STIR-FRY: Whisk lime juice and coconut aminos together in medium bowl, then stir in beef and let marinate for 10 minutes. In separate bowl, combine scallion whites, garlic, ginger, pepper flakes, and 1 tablespoon melted oil.method
- 273. Heat 2 teaspoons melted oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef, break up any clumps, and cook, without stirring, for 1 minute. Stir beef and continue to cook until browned, about 1 minute; transfer to clean bowl. Repeat with 2 teaspoons melted oil and remaining beef; transfer to bowl.method
- 284. Heat remaining 2 teaspoons melted oil in now-empty skillet over medium-high heat until shimmering. Add carrots and cook until softened, about 5 minutes. Add cabbage and cook, stirring occasionally, until spotty brown and crisp-tender, about 3 minutes.method
- 295. Push vegetables to sides of skillet. Add scallion mixture to center and cook, mashing mixture into skillet, until fragrant, about 1 minute. Stir mixture into vegetables.method
- 306. Stir cooked beef and any accumulated juices into vegetables. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 1 minute. Transfer to serving platter and sprinkle with scallion greens. Serve.method
K1
Title, Cook Time, Extras · code + Haiku
What K1 does to it
K1 fills three tables: Title (name, servings, total time), Cook Time (prep, cook, total) and Extras (text that is not a step or an ingredient, such as the headnote).
- Code drafts all three. Title: the first title lines. Servings: a pattern match for lower and upper numbers, with leftover words sent to Extras. Times: a pattern match for each label and its value. Extras: the headnote, note and label lines.
- Haiku checks two things. Haiku 5.5, thinking off, with Ryan's R1 to R21 rules, sees only the lines that are not ingredients or method (here lines 1, 2, 3, 4, 5, 22, 23), plus code's draft. It returns the Cook Time label and value pairs, and which lines go to Extras with a name for each. It never writes the title, the servings or the Extras text.
- Code keeps only what is printed. A time is kept only if its value is printed on a time line. Extras text is always copied word for word from Level 1. If the call fails, code's draft stands.
- Then the Nov 4 rules step. Code, right after K1: a "Takes" line fills the total time (R82), a title loses a closing colon (R80), "Serves 4 as a main, 8 or more as a side" gives 4 to 8 (R81), and an Extras note keeps its mark or number in its name (R77).
- This run
- P-FAST-R18, K0 and K1 only, newest rules (--packs 2026-11-04), Nov 4
- When
- 2.52 s to 3.80 s of 3.8 s
- Model
- Haiku 5.5, thinking off
- Time
- 0.7 s
- Cost
- $0.00020
- Tokens
- 14,273 rules (cached) + 318 new in, 58 out
Result after K1
3 of 4 rows match L2 corrected. Bold text differs.
Title
| Title | Serves | Total time |
|---|---|---|
| Paleo Spicy Korean-Style Stir-Fried Beef | 4 to 4 | 1¼ hours to 1¼ hours |
Cook Time
| Prep | Cook | Total |
|---|---|---|
| (blank) | (blank) | 1¼ hours |
Extras
| Name | Text |
|---|---|
| untitled | We set out to create a simple beef stir-fry inspired by the flavors of kimchi, a traditional Korean dish of spicy fermented vegetables. Store-bought kimchi often contains preservatives that aren't paleo, so we re-created the flavor using a few potent ingredients: fish sauce, coconut aminos (a common paleo replacement for soy sauce), lime juice, scallions, garlic, ginger, and a generous amount of red pepper flakes. Cabbage and carrots, which are typical ingredients in kimchi, made a perfect slate for the intense flavors. With our flavor profile down, we turned to the beef. Flank steak is the classic choice for beef stir-fry because it's quick-cooking and has great meaty depth. We cut the meat against the grain into thin strips to ensure that it would be tender and easy to eat. We found that freezing the beef for at least 15 minutes made it easier to cut into wide, flat slices that would cook quickly and brown nicely. To encourage deep, flavorful browning, we cooked the steak over high heat in two batches. |
| missing here | |
L2 corrected
The Oct 27 answer key (no settlement needed). Bold text differs from the run.
Title
| Title | Serves | Total time |
|---|---|---|
| Paleo Spicy Korean-Style Stir-Fried Beef | 4 to 4 | 1¼ hours to 1¼ hours |
Cook Time
| Prep | Cook | Total |
|---|---|---|
| (blank) | (blank) | 1¼ hours |
Extras
| Name | Text |
|---|---|
| untitled | We set out to create a simple beef stir-fry inspired by the flavors of kimchi, a traditional Korean dish of spicy fermented vegetables. Store-bought kimchi often contains preservatives that aren't paleo, so we re-created the flavor using a few potent ingredients: fish sauce, coconut aminos (a common paleo replacement for soy sauce), lime juice, scallions, garlic, ginger, and a generous amount of red pepper flakes. Cabbage and carrots, which are typical ingredients in kimchi, made a perfect slate for the intense flavors. With our flavor profile down, we turned to the beef. Flank steak is the classic choice for beef stir-fry because it's quick-cooking and has great meaty depth. We cut the meat against the grain into thin strips to ensure that it would be tender and easy to eat. We found that freezing the beef for at least 15 minutes made it easier to cut into wide, flat slices that would cook quickly and brown nicely. To encourage deep, flavorful browning, we cooked the steak over high heat in two batches. |
| Before You Begin | This recipe calls for a 12-inch nonstick skillet; however, a well-seasoned cast-iron skillet can be used instead. |