Ingredients: 1 pound fat-trimmed beef flank steak,Korean Marinade (see recipe),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 to taste,1 tablespoon salad oil,1/2 cup fat-skimmed beef broth,6 cups Hot Cooked Rice (see recipe),1/4 cup thinly-sliced green onions,1 tablespoon toasted sesame seed
- 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.