Summary

The recipe Korean Beef Rice Bowl can be made in around 45 minutes. For $3.46 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. One serving contains 669 calories, 32g of protein, and 25g of fat. This recipe serves 4. It works well as a rather pricey main course. 2 people have made this recipe and would make it again. This recipe is typical of Korean cuisine. If you have fat-skimmed beef broth, sugar, sesame seed, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. It is brought to you by Foodista. Overall, this recipe earns a pretty good spoonacular score of 72%. Similar recipes include Korean Beef Rice Bowl, Korean Beef Rice Bowl, and Bibimbap – Korean Beef Rice Bowl with Tanimura & Antle Artisan® Lettuce.

Instructions

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.

Ingredients

• 1 fat-trimmed beef flank steak
• 2 Korean Marinade (see recipe)
• 3 green beans rinsed
• 4 carrot - peeled
• 5 rice vinegar
• 6 Asian (toasted) sesame oil
• 7 sugar
• 8 Salt to taste
• 9 salad oil
• 10 fat-skimmed beef broth
• 11 Hot Cooked Rice (see recipe)
• 12 Hot Cooked Rice (see recipe)
• 13 Hot Cooked Rice (see recipe)
• 14 thinly-sliced green onions
• 15 toasted sesame seed

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.