Korean Beef Rice Bowl
"You can use many types of beef, including sirloin, flank steak or tenderloin. Slightly freezing before cutting the beef makes it easier to obtain those thin slices. From Sunset."
- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
-
Korean Marinade
- 6 tablespoons soy sauce
- 3 tablespoons sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 tablespoon toasted sesame oil
-
The Rest
- 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
directions
- For the Marinade: In a small bowl, mix soy sauce, sugar, minced garlic, fresh ginger and the toasted sesame oil.
- 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.
- 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.
- 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.
- 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.
- Scoop rice into bowls; add beef and sauce, then vegetables and seasonings. Sprinkle with onions and toasted sesame seed.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
