Korean Beef Rice Bowl

1 pound fat-trimmed beef flank steak

Korean marinade

3/4 pound green beans, rinsed

1 carrot (1/4 lb.), peeled

2 tablespoons rice vinegar

1 tablespoon Asian (toasted) sesame oil

2 teaspoons sugar

Salt

1 tablespoon salad oil

1/2 cup fat-skimmed beef broth

6 cups hot cooked rice

1/4 cup thinly sliced green onions

1 tablespoon toasted sesame seed (see notes)

Step 1

Rinse 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.

Step 2

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.

Step 3

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.

Step 4

Place wok over high heat; when hot, add salad 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.

Step 5

Scoop rice into bowls; add beef and sauce, then vegetables and seasonings. Sprinkle with onions and sesame seed.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 664Calories from Fat 24

% Daily Value *
Total Fat 18g28%

Saturated Fat 5g25%
Cholesterol 57mg19%
Sodium 626mg27%
Total Carbohydrate 90g30%

Dietary Fiber 3.7g15%
Protein 33g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Korean Beef Rice Bowl