Korean Beef Rice Bowl

Korean Beef Rice Bowl
Photo by James Carrier

Ingredients

  • ½ cup fat-skimmed beef broth
  • 2 tablespoons rice vinegar
  • 1 pound fat-trimmed beef flank steak
  • 1 tablespoon Asian (toasted) sesame oil
  • ¼ cup thinly sliced green onions
  • 1 tablespoon toasted sesame seed (see notes)
  • Korean marinade
  • + 6 more ingredients
    • ¾ pound green beans, rinsed
    • 2 teaspoons sugar
    • Salt
    • 1 tablespoon salad oil
    • 6 cups hot cooked rice
    • 1 carrot (1/4 lb.), peeled

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. Cut beans diagonally in 3-inch lengths. Cut carrot into matchstick-size pieces about 3 inches ...

View full recipe at My Recipes

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