Korean Beef Rice Bowl Recipe
Servings: 4
Ingredients
- 1 lb fat-trimmed beef flank steak Korean Marinade (see recipe)
- 3/4 lb green beans rinsed
- 1 x carrot - (1/4 lb) peeled
- 2 Tbsp. rice vinegar
- 1 Tbsp. Asian (toasted) sesame oil
- 2 tsp sugar Salt to taste
- 1 Tbsp. salad oil
- 1/2 c. fat-skimmed beef broth
- 6 c. Warm Cooked Rice (see recipe)
- 1/4 c. thinly-sliced green onions
- 1 Tbsp. toasted sesame seed
Directions
- 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 c. Korean Marinade.
- Remove and throw away bean stem ends and strings. Cut beans diagonally in 3-inch lengths. Cut carrot into matchstick-size pcs about 3 inches long.
- In a 14-inch wok or possibly 12-inch frying pan over high heat, mix 1/2 c. water, beans, and carrot. Cover and stir occasionally just till tender to bite, about 3 min. Drain; immerse in cool water. Drain when cold. In a bowl, mix with vinegar, sesame oil, sugar, and salt to taste.
- Place wok over high heat; when warm, add in salad oil. Add in beef with liquid in bowl; stir till meat is no longer pink, about 2 min. Add in remaining marinade and broth to pan; stir till boiling.
- Scoop rice into bowls; add in beef and sauce, then vegetables and seasonings. Sprinkle with onions and sesame seed.
- This recipe yields 4 servings.
- Comments: If you cannot find toasted sesame seed, stir regular sesame seed in a frying pan over low heat till golden brown, 1 minute.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 4 servings | |
| Calories 504 | |
| Calories from Fat 80 | 16% |
| Total Fat 9.13g | 11% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 464mg | 13% |
| Total Carbs 91.02g | 24% |
| Dietary Fiber 10.0g | 33% |
| Sugars 0.82g | 1% |
| Protein 13.12g | 21% |
