Korean beef rice bowl
A Korean Beef Rice Bowl that can be made in around 45 minutes, covering 30% of your daily requirements of vitamins and minerals. This dairy-free recipe serves 4 and works well as a main course. It is a good option for those following a dairy-free diet and typical of Korean cuisine.
Ingredients
steaks
453.59 g
korean marinade
4 servings
green beans
340.19 g
carrots
113.4 g
rice vinegar
2 Tbsps
sesame oil
1 Tbsp
sugar
2 tsps
salt
4 servings
salad oil
1 Tbsp
fat-free less-sodium chicken broth
113.5 ml
cooked long grain rice
948 g
green onions
25 g
sesame seeds
1 Tbsp
Method
- 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.
Nutrition:
Carbs
212 g
Fat
26 g
Protein
44 g
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