Korean Beef Rice Bowl

Name: Korean Beef Rice Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Korean
Ingredients: 1 lb Skirt Steak (1 pound fat-trimmed beef flank steak); 0 pieces Korean Bbq Marinade (Korean Marinade (see recipe)); ¾ lb Green Beans (3/4 pound green beans rinsed); ¼ lb Carrot (1 carrot - (1/4 lb) peeled); 2 tbsp Rice Vinegar (2 tablespoons rice vinegar); 1 tbsp Sesame Oil (1 tablespoon Asian (toasted) sesame oil); 2 tsp Granulated Sugar (2 teaspoons sugar); 0 pieces Table Salt (Salt to taste); 1 tbsp Salad Oil (1 tablespoon salad oil); ½ cup Chicken Broth (1/2 cup fat-skimmed beef broth); 6 cup White Rice (6 cups Hot Cooked Rice (see recipe)); ¼ cup Scallion (1/4 cup thinly-sliced green onions); 1 tbsp Sesame Seeds (1 tablespoon toasted sesame seed)

25 minKorean

Servings4

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Dairy Free

Steps

1Rinse beef, pat dry, and cut across the grain into 1/8-inch-thick slices about 3 inches long. In a small bowl, mix beef with 1/4 cup Korean Marinade.
2Remove and discard bean stem ends and strings.
3Cut beans diagonally in 3-inch lengths.
4Cut carrot into matchstick-size pieces about 3 inches long.
5In a 14-inch wok or 12-inch frying pan over high heat, mix 1/2 cup water, beans, and carrot. Cover and stir occasionally just until tender to bite, about 3 minutes.
6Drain; immerse in cold water.
7Drain when cool. In a bowl, mix with vinegar, sesame oil, sugar, and salt to taste.
8Place wok over high heat; when hot, add salad oil.
9Add beef with liquid in bowl; stir until meat is no longer pink, about 2 minutes.
10Add remaining marinade and broth to pan; stir until boiling.
11Scoop rice into bowls; add beef and sauce, then vegetables and seasonings.
12Sprinkle with onions and sesame seed.
13This recipe yields 4 servings.
14Comments: If you can't find toasted sesame seed, stir regular sesame seed in a frying pan over low heat until golden, 1 minute.