Korean Beef Rice Bowl

Ingredients

• 1 poundfat-trimmed beef flank steak
• 4 servingskorean marinade(see recipe)
• 0.8 poundgreen beansrinsed
• 0.3 lbcarrotspeeled
• 2 tablespoonsrice vinegar
• 1 tablespoonsesame oiltoasted ()
• 2 teaspoonssugar
• 4 servingssaltto taste
• 1 tablespoonsalad oil
• 0.5 cupfat-skimmed beef broth
• 6 cupsricehot cooked (see recipe)
• 6 cupsricehot cooked (see recipe)
• 6 cupsricehot cooked (see recipe)
• 0.3 cupspring onion
• 1 tablespoonsesame seedtoasted

Equipment

• bowl
• frying pan
• wok

Directions

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