Korean Beef Rice Bowl

7 Reviews
ADD YOUR REVIEW
Photo: James Carrier
Yield
Makes 4 servings
February 2000
RECIPE BY Sunset

This Korean beef and rice dish features marinated flank steak, green beans and carrot, stir fried, and served over steamed rice and sprinkled with sesame seeds .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 pound fat-trimmed beef flank steak
  • Korean marinade
  • 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
  • 1 tablespoon salad oil
  • 1/2 cup fat-skimmed beef broth
  • 6 cups hot cooked rice
  • 1/4 cup thinly sliced green onions
  • 1 tablespoon toasted sesame seed (see notes)

Nutritional Information

  • Calories 664
  • Caloriesfromfat 24%
  • Protein 33g
  • Fat 18g
  • Satfat 5g
  • Carbohydrate 90g
  • Fiber 3.7g
  • Sodium 626mg
  • Cholesterol 57mg

How to Make It

Step 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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Scoop rice into bowls; add beef and sauce, then vegetables and seasonings. Sprinkle with onions and sesame seed.

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Ratings & Reviews

saracat's Review

Lilybell
April 04, 2013
My husband and I loved this dish. I really enjoyed the contrast of the texture and flavors between the meat and veggies. I will certainly make again, but I will at least double the veggies. I used snow peas and carrots. Also, flank steak was very expensive so I used top sirloin and had the butcher slice the meat 1/8 inch for me. This saved time and was better than I could do myself. Delicious!

Onecentinvegas's Review

cook187
August 11, 2012
This is easy, fast and adaptable to whatever you have on hand. I used sugar snap peas, carrots and a tiny bit of shredded cabbage because that is what I had hanging around in the fridge. Was delicious, husband loved it too!

steponme's Review

steponme
July 28, 2011
Absolutly delish! This has that sweet/salty thing going on and keeping the green bean and carrot mixture separate until serving gives it a really fresh taste and don't skip the toasted sesame seeds. So many great layers of flavor here. This is a great summer meal.

cook187's Review

saracat
June 15, 2011
This recipe is delicious... The marinade gives the meat a wonderful taste and makes the meat very tender and soft .. The green beans add a very nice fresh touch. I will definitely make this again!

DavidLovesFood's Review

Popsmear
February 21, 2011
Excellent, we will make this again. It is easy to make and very very good. We did not have green beans on hand, so we used kale and it could not have been better.

Popsmear's Review

Onecentinvegas
November 14, 2009
This recipe was great. I wish I had cut the beef a little thinner, try putting it in the freezer first. The flavor was outstanding. I can't wait to make this dish again. This is a great dinner dish, though a little more involved and not a "quick fix".

Lilybell's Review

DavidLovesFood
July 17, 2009
This is delicious! It is really easy to toast sesame seeds, just put them in DRY skillet (preferably cast iron) and cook until brown, They will pop (like pop corn), I usually do a bunch at a time.