Korean Beef Rice Bowl

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 6 tablespoons soy sauce
• 3 tablespoons sugar
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1 tablespoon toasted sesame oil
• 1 lb fat-trimmed beef flank steak
• korean marinade (recipe above)
• 3/4 lb green beans, rinsed
• 1 carrot, peeled (1/4 lb.)
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 2 teaspoons sugar
• salt
• 1 tablespoon vegetable oil or 1 tablespoon peanut oil
• 1/2 cup fat-skimmed beef broth
• 6 cups hot cooked rice
• 1/4 cup thinly sliced green onion
• 1 tablespoon toasted sesame seeds

Recipe

• 1 for the marinade: in a small bowl, mix soy sauce, sugar, minced garlic, fresh ginger and the toasted sesame oil.
• 2 to complete the dish: cut beef across the grain into 1/8-inch-thick slices about 3 inches long. (keeping the slices thin makes for a better dish.) in a small bowl, mix beef with 1/4 cup korean marinade.
• 3 in the meantime, remove and discard bean stem ends and strings. cut beans diagonally in 3-inch lengths. cut carrot into matchstick-size pieces about 3 inches long.
• 4 in 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. drain; immerse in cold water. drain when cool. in a bowl, mix with vinegar, sesame oil, sugar and salt to taste. set aside.
• 5 place wok over high heat; when hot, add oil. add beef with liquid in bowl; stir until meat is no longer pink, about 2 minutes. add remaining marinade and broth to pan; stir until boiling.
• 6 scoop rice into bowls; add beef and sauce, then vegetables and seasonings. sprinkle with onions and toasted sesame seed.