Korean Beef Rice Bowl

Ingredients

• •1 pound fat-trimmed beef flank steak
• •korean marinade
• •¾ pound green beans
• •¼ lb carrot
• •2 tablespoons rice vinegar
• •1 tablespoon asian sesame oil
• •2 teaspoons sugar
• •salt
• •1 tablespoon salad oil
• •½ cup fat-skimmed beef broth
• •6 cups rice
• •¼ cup green onions
• •1 tablespoon sesame seed

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

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