Chef's Selection
Korean Beef Rice Bowl
45 min 669 kcal4 servings
Nutrition per serving
Protein
32g
Carbs
79g
Fats
25g
Fiber
N/A
Ingredients13 items
1 pound fat-trimmed beef flank steak
4 servings korean marinade
0.75 pound green beans
0.25 lb carrot
2 tablespoons rice vinegar
1 tablespoon asian sesame oil
2 teaspoons sugar
4 servings salt
1 tablespoon salad oil
0.5 cup fat-skimmed beef broth
6 cups rice
0.25 cup thinly- green onions
1 tablespoon sesame seed
✨ Editor's Note
A beautiful mix of vegetables and beef on rice. My best pick for maximum nutrition in a single meal.
— Olivia, Nutrition Expert at RecipeOK
Preparation Steps
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.
2
Remove and discard bean stem ends and strings.
3
Cut beans diagonally in 3-inch lengths.
4
Cut carrot into matchstick-size pieces about 3 inches long.
5
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.
6
Drain; immerse in cold water.
7
Drain when cool. In a bowl, mix with vinegar, sesame oil, sugar, and salt to taste.
8
Place wok over high heat; when hot, add salad oil.
9
Add beef with liquid in bowl; stir until meat is no longer pink, about 2 minutes.
10
Add remaining marinade and broth to pan; stir until boiling.
11
Scoop rice into bowls; add beef and sauce, then vegetables and seasonings.
12
Sprinkle with onions and sesame seed.
13
This recipe yields 4 servings.
14
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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