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Korean Beef Rice Bowl Recipe

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This recipe for Korean Beef Rice Bowl is from Fishman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

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

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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
50 minutes
Personal Notes:
Personal Notes:
Cut everything into bite size pieces. Partially freezing the meat before slicing, will make slicing easier.

 

 

 

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