Korean Beef Rice Bowl
Korean Beef Rice Bowl might be a good recipe to expand your main course recipe box. One portion of this dish contains roughly 32g of protein, 25g of fat, and a total of 669 calories. For $3.46 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have salt, korean marinade, rice vinegar, and a few other ingredients on hand, you can make it. 2 people found this recipe to be tasty and satisfying. It is a good option if you're following a dairy free diet. It is a rather expensive recipe for fans of Korean food. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a pretty good spoonacular score of 78%. Korean Beef Rice Bowl, Bibimbap – Korean Beef Rice Bowl with Tanimura & Antle Artisan® Lettuce, and Bibimbap – Korean Beef Rice Bowl with Tanimura & Antle Artisan® Lettuce are very similar to this recipe.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 pound fat-trimmed beef flank steak
Korean Marinade (see recipe)
3/4 pound green beans rinsed
1 carrot - (1/4 lb) peeled
2 tablespoons rice vinegar
1 tablespoon Asian (toasted) sesame oil
2 teaspoons sugar
Salt to taste
1 tablespoon salad oil
1/2 cup fat-skimmed beef broth
6 cups Hot Cooked Rice (see recipe)
1/4 cup thinly-sliced green onions
1 tablespoon toasted sesame seed
Equipment:
bowl
frying pan
wok
Cooking instruction summary:
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. 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. 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. 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. Scoop rice into bowls; add beef and sauce, then vegetables and seasonings. Sprinkle with onions and sesame seed. This recipe yields 4 servings. Comments: If you can't find toasted sesame seed, stir regular sesame seed in a frying pan over low heat until golden, 1 minute.
Step by step:
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.
Nutrition Information:
covered percent of daily need
