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    You are in: Home / Recipes / Korean Beef Rice Bowl Recipe
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    Korean Beef Rice Bowl

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    25 mins

    15 mins

    gailanng's Note:

    You can use many types of beef, including sirloin, flank steak or tenderloin. Slightly freezing before cutting the beef makes it easier to obtain those thin slices. From Sunset.

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    Units: US | Metric

    Korean Marinade

    The Rest


    1. 1
      For the Marinade: In a small bowl, mix soy sauce, sugar, minced garlic, fresh ginger and the toasted sesame oil.
    2. 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. 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. 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. 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. 6
      Scoop rice into bowls; add beef and sauce, then vegetables and seasonings. Sprinkle with onions and toasted sesame seed.

    Ratings & Reviews:


    Nutritional Facts for Korean Beef Rice Bowl

    Serving Size: 1 (586 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 796.7
    Calories from Fat 205
    Total Fat 22.8 g
    Saturated Fat 6.1 g
    Cholesterol 91.8 mg
    Sodium 1697.4 mg
    Total Carbohydrate 102.1 g
    Dietary Fiber 4.2 g
    Sugars 15.6 g
    Protein 43.4 g

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