Korean Beef Rice Bowl

• 1 pound fat-trimmed beef flank steak
• 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
• 1 tablespoon salad oil
• 1/2 cup fat-skimmed beef broth
• 6 cups hot cooked rice
• 1/4 cup thinly sliced green onions
• 1 tablespoon toasted sesame seed (see notes)

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. Cut beans diagonally in 3-inch lengths. Cut carrot into matchstick-size pieces about 3 inches long.
3. 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.
4. 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.
5. Scoop rice into bowls; add beef and sauce, then vegetables and seasonings. Sprinkle with onions and sesame seed.

green beans, carrot, rice vinegar, asian, sugar, salt, salad oil, beef broth, rice, green onions, sesame

Taken from www.myrecipes.com/recipe/korean-beef-rice-bowl (may not work)