Korean Chicken Stew
Korean Chicken Stew could be just the gluten free and dairy free recipe you've been looking for.
Korean Beef Rice Bowl
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
Instructions
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.
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.
Details
- Serving Size: 4
- Dairy-Free: True
- Weight Watchers: 18 Points
Cuisine
- Korean
- Asian
- lunch
- main course
- main dish
- dinner
Comments
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