Korean Beef Rice Bowl

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.

3 min

Remove and discard bean stem ends and strings.

3 min

Cut beans diagonally in 3-inch lengths.

3 min

Cut carrot into matchstick-size pieces about 3 inches long.

3 min

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.

3 min

Drain; immerse in cold water.

3 min

Drain when cool. In a bowl, mix with vinegar, sesame oil, sugar, and salt to taste.

3 min

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

3 min

Add beef with liquid in bowl; stir until meat is no longer pink, about 2 minutes.

3 min

Add remaining marinade and broth to pan; stir until boiling.

3 min

Scoop rice into bowls; add beef and sauce, then vegetables and seasonings.

3 min

Sprinkle with onions and sesame seed.

3 min

This recipe yields 4 servings.

3 min

Comments: If you can't find toasted sesame seed, stir regular sesame seed in a frying pan over low heat until golden, 1 minute.

3 min