Korean Beef Rice Bowl

Name: Korean Beef Rice Bowl
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Korean, Asian
Ingredients: 454 grams fat-trimmed beef flank steak; 113 grams carrot , peeled; 1 liters hot cooked rice; 118 milliliters fat-skimmed beef broth; 340 grams green beans, rinsed; 59 milliliters thinly sliced green onions; 4 servings Korean marinade; 2 Tbsps rice vinegar; 1 Tbsp salad oil; 4 servings Salt; 1 Tbsp Asian (toasted) sesame oil; 1 Tbsp toasted sesame seed (see notes); 2 teaspoons sugar

The recipe Korean Beef Rice Bowl is ready in roughly 45 minutes and is definitely an outstanding dairy free option for lovers of Korean food. This recipe serves 4. This main course has 638 calories, 32g of protein, and 22g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up korean marinade, fat-skimmed beef broth, salt, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

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.

Ingredients you will need

Korean Bbq Marinade

Grains

Beef

Equipment you will use

Bowl

Remove and discard bean stem ends and strings.

Cut beans diagonally in 3-inch lengths.

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Beans

Cut carrot into matchstick-size pieces about 3 inches long.

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Carrot

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.

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Carrot

Beans

Water

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Frying Pan

Wok

Drain; immerse in cold water.

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Water

Drain when cool. In a bowl, mix with vinegar, sesame oil, sugar, and salt to taste.

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Sesame Oil

Vinegar

Sugar

Salt

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Bowl

Place wok over high heat; when hot, add salad oil.

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Salad Oil

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Wok

Add beef with liquid in bowl; stir until meat is no longer pink, about 2 minutes.

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Beef

Meat

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Bowl

Add remaining marinade and broth to pan; stir until boiling.

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Marinade

Broth

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Frying Pan

Scoop rice into bowls; add beef and sauce, then vegetables and seasonings.

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Seasoning

Vegetable

Sauce

Beef

Rice

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Bowl

Sprinkle with onions and sesame seed.

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Sesame Seeds

Onion

Equipment

Bowl

Frying Pan

Wok

Ingredients

Servings:

454grams

fat-trimmed beef flank steak 113grams

carrot , peeled 1liters

hot cooked rice 118milliliters

fat-skimmed beef broth 340grams

green beans, rinsed 59milliliters

thinly sliced green onions 4servings

Korean marinade 2Tbsps

rice vinegar 1Tbsp

salad oil 4servings

Salt 1Tbsp

Asian (toasted) sesame oil 1Tbsp

toasted sesame seed (see notes)2teaspoons

sugar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Dry Creek Vineyard Dry Chenin Blanc, Wine with a 5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.