Korean Beef Rice Bowl Recipe

Name: Korean Beef Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Korean Marinade; 6 tablespoons soy sauce; 3 tablespoons sugar; 1 tablespoon minced garlic; 1 tablespoon minced fresh ginger; 1 tablespoon toasted sesame oil; The Rest; 1 lb fat-trimmed beef flank steak; korean marinade (recipe above); 3/4 lb green beans, rinsed; 1 carrot, peeled (1/4 lb.); 2 tablespoons rice vinegar; 1 tablespoon toasted sesame oil; 2 teaspoons sugar; salt; 1 tablespoon vegetable oil or 1 tablespoon peanut oil; 1/2 cup fat-skimmed beef broth; 6 cups hot cooked rice; 1/4 cup thinly sliced green onion; 1 tablespoon toasted sesame seeds

Servings: persons

Korean Marinade
6 tablespoons soy sauce
3 tablespoons sugar
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 tablespoon toasted sesame oil
The Rest
1 lb fat-trimmed beef flank steak
korean marinade (recipe above)
3/4 lb green beans, rinsed
1 carrot, peeled (1/4 lb.)
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons sugar
salt
1 tablespoon vegetable oil or 1 tablespoon peanut oil
1/2 cup fat-skimmed beef broth
6 cups hot cooked rice
1/4 cup thinly sliced green onion
1 tablespoon toasted sesame seeds

1
For the Marinade: In a small bowl, mix soy sauce, sugar, minced garlic, fresh ginger and the toasted sesame oil.
2
To Complete the Dish: Cut beef across the grain into 1/8-inch-thick slices about 3 inches long. (Keeping the slices thin makes for a better dish.) In a small bowl, mix beef with 1/4 cup Korean marinade.
3
In the meantime, remove and discard bean stem ends and strings. Cut beans diagonally in 3-inch lengths. Cut carrot into matchstick-size pieces about 3 inches long.
4
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. Drain; immerse in cold water. Drain when cool. In a bowl, mix with vinegar, sesame oil, sugar and salt to taste. Set aside.
5
Place wok over high heat; when hot, add 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 onions and toasted sesame seed.

1547

kcal

Calories

Fat

247

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Korean Marinade, 6 tablespoons soy sauce, 3 tablespoons sugar, 1 tablespoon minced garlic, and more.

Yes, Korean Beef Rice Bowl falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean Beef Rice Bowl

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