Korean Beef Rice Bowl

Photo: Hapa Bento

Ingredients

1 pound fat-trimmed beef flank steak

Korean Marinade (see recipe)

3/4 pound green beans rinsed

1 carrot - (1/4 lb) peeled

2 tablespoons rice vinegar

1 tablespoon Asian (toasted) sesame oil

2 teaspoons sugar

Salt to taste

1 tablespoon salad oil

1/2 cup fat-skimmed beef broth

6 cups Hot Cooked Rice (see recipe)

1/4 cup thinly-sliced green onions

1 tablespoon toasted sesame seed

Preparation

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.

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.

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

This recipe yields 4 servings.

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