Korean Beef Rice Bowl

Directions

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 c. Korean Marinade.
2. Remove and throw away bean stem ends and strings. Cut beans diagonally in 3-inch lengths. Cut carrot into matchstick-size pcs about 3 inches long.
3. In a 14-inch wok or possibly 12-inch frying pan over high heat, mix 1/2 c. water, beans, and carrot. Cover and stir occasionally just till tender to bite, about 3 min. Drain; immerse in cool water. Drain when cold. In a bowl, mix with vinegar, sesame oil, sugar, and salt to taste.
4. Place wok over high heat; when warm, add in salad oil. Add in beef with liquid in bowl; stir till meat is no longer pink, about 2 min. Add in remaining marinade and broth to pan; stir till boiling.
5. Scoop rice into bowls; add in beef and sauce, then vegetables and seasonings. Sprinkle with onions and sesame seed.
6. This recipe yields 4 servings.
7. Comments: If you cannot find toasted sesame seed, stir regular sesame seed in a frying pan over low heat till golden brown, 1 minute.