Korean beef rice bowl

Korean Beef Rice Bowl

Photograph by James Carrier

SERVES 4
TIME About 50 minutes

Ingredients 1 lb. fat-trimmed beef flank steak
Korean Marinade (recipe follows), divided
¾ lb. green beans, rinsed
1 carrot (¼ lb.), peeled
2 tbsp. rice vinegar
1 tbsp. Asian (toasted) sesame oil
2 tsp. sugar
Salt
1 tbsp. vegetable oil
½ cup beef broth
6 cups cooked rice
¼ cup thinly sliced green onions
1 tbsp. toasted sesame seeds*

Directions

1. Rinse beef, pat dry, and cut across the grain into 1/8-in.-thick slices about 3 in. long. In a small bowl, mix beef with ¼ cup Korean marinade.

2. Trim green beans and remove strings. Cut beans diagonally into 3-in. lengths. Cut carrot into matchstick-size pieces about 3 in. long.

3. In a 14-in. wok or 12-in. frying pan over high heat, mix ½ cup water, the beans, and carrot. Cover and stir occasionally just until tender to the bite, about 3 minutes. Drain and immerse in cold water. Drain again when cool. In a bowl, mix vegetables with vinegar, sesame oil, sugar, and salt to taste.

4. Place wok over high heat; when hot, add vegetable oil, then beef with liquid in bowl; stir until meat is no longer pink, about 2 minutes. Add remaining marinade and broth to wok; stir until boiling.

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

*If you can’t find toasted sesame seeds, stir regular sesame seeds in a frying pan over low heat until golden, about 1 minute.

PER SERVING 664 cal., 24% (162 cal.) from fat; 33 g protein; 18 g fat (5 g sat.); 90 g carbo (3.7 g fiber); 626 mg sodium; 57 mg chol.

Korean Marinade

MAKES About ¾ cup
TIME About 10 minutes

In a small bowl, mix 6 tbsp. soy sauce, 3 tbsp. sugar, 1 tbsp. minced garlic, 1 tbsp. minced fresh ginger, and 1 tbsp. Asian (toasted) sesame oil.

PER TBSP. 28 cal., 35% (9.9 cal.) from fat; 0.5 g protein; 1.1 g fat (0.2 g sat.); 4.2 g carbo (0 g fiber); 515 mg sodium; 0 mg chol.

Serve With Meyer Family Syrah 2004