Korean Beef Rice Bowl

Korean Beef Rice Bowl

Korean Beef Rice Bowl

45 minutes

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Details
  • Serving Size:   4
  • Dairy-Free:   True
  • Weight Watchers:   18 Points
Cuisine
  • Korean
  • Asian
  • lunch
  • main course
  • main dish
  • dinner
Comments
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

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.

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