Ingredients: |
Ingredients: 1 lb. fat trimmed Beef Flank Steak Korean marinade (below) ¾ lb. green beans, rinsed 1 carrot (¼ lb.), peeled 2 Tbs. rice vinegar 1 Tbs. Asian toasted Sesame Oil 2 tsp. sugar salt 1 Tbs. salad oil ½ cup beef broth Hot cooked rice 1 Tbs. toasted sesame seeds
Korean Marinade 6 Tbs. soy sauce 3 Tbs. sugar 1 Tbs. garlic, minced 1 Tbs. fresh ginger, minced 1 Tbs. Asian toasted Sesame Oil
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Directions: |
Directions:1. In a small bowl, mix all the ingredients for the Korean Marinade. Set aside. 2. Rinse beef, pat dry, and cut across the grain into ⅛ inch thick slices about 3 inches long. In a small bowl, mix beef with ¼ cup Korean Marinade. 3. Remove and discard bean stem ends and strings. Cut beans diagonally in 3 inch pieces. Cut carrots into matchstick size pieces about 3 inches long. 4. In a 14-inch wok or 12-inch frying pan over high heat, mix ½ 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. 5. 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. 6. Scoop rice into bowls; add beef and sauce, then vegetables and seasonings. Sprinkle with sesame seeds. |