Korean beef on a coleslaw bed

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Name: Korean Beef Rice Bowl
Prep time: 30 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Korean
Ingredients: 1 pound Fat-trimmed beef flank steak; Korean Marinade Recipe follows; 1 Carrot Peeled; 2 tablespoons Rice vinegar; 1 tablespoon Sesame Oil Toasted; 2 tablespoons Sugar; Salt; 1 tablespoon Salad oil; 1/2 cup Fat-skimmed beef broth; 6 cups Rice; 1/4 cup Green onions Thinly sliced; 1 tablespoon Sesame seeds Toasted; Cabbage mix

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INGREDIENTS

1 pound Fat-trimmed beef flank steak
Korean Marinade ; Recipe follows
1 Carrot ; Peeled
2 tablespoons Rice vinegar
1 tablespoon Sesame Oil ; Toasted
2 tablespoons Sugar
Salt
1 tablespoon Salad oil
1/2 cup Fat-skimmed beef broth
6 cups Rice
1/4 cup Green onions ; Thinly sliced
1 tablespoon Sesame seeds ; Toasted
Cabbage mix

Servings

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.

In 14-inch wok or 12-inch frying pan over high heat, mix 1/2 cup water, carrots and cabbage. 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, add 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.

MARINADE

In s small bowl, mix 6 tablespoons soy sauce, 3 tablespoons sugar, 1 tablespoon minced garlic, 1 tablespoon fresh ginger, 1 tablespoon sesame oil.

NOTES

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Korean Beef Rice Bowl

1 pound Fat-trimmed beef flank steak
 Korean Marinade Recipe follows
1 Carrot Peeled
2 tablespoons Rice vinegar
1 tablespoon Sesame Oil Toasted
2 tablespoons Sugar
 Salt
1 tablespoon Salad oil
1/2 cup Fat-skimmed beef broth
6 cups Rice
1/4 cup Green onions Thinly sliced
1 tablespoon Sesame seeds Toasted
 Cabbage mix

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.

In 14-inch wok or 12-inch frying pan over high heat, mix 1/2 cup water, carrots and cabbage.  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, add 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.

MARINADE
In s small bowl, mix 6 tablespoons soy sauce, 3 tablespoons sugar, 1 tablespoon minced garlic, 1 tablespoon fresh ginger, 1 tablespoon sesame oil.

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Nutrition

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Serving Size: 1 Serving (429g)
Recipe Makes: 4 Servings

Calories: 1073
Calories from Fat: 75 (7%)

Amt Per Serving		% DV

	Total Fat 8.3g	11 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 3.5g
	Polyunsanturated Fat 2.9g
Cholesterol 0mg		0 %
Sodium 14.7mg		1 %
Potassium 332.8mg		9 %
Total Carbohydrate 223.1g		66 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 222g
Protein 19.5g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1073

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