Korean Beef Bowl

Korean Beef Bowl

Ingredients:

2 green onions

1 lb skirt steak (or any other steak because skirt steak is ridiculously expensive; I’ve used a chuck steak and it was even better than the skirt steak)

2 garlic cloves, pressed (I just use minced garlic)
3 tbsp soy sauce

1 tbsp sesame oil (I use olive oil or vegetable oil)

1 tsp coarsely ground black pepper

1 tbsp sugar

1 c jasmine rice (I make at least 3-4 cups, but Lloyd eats a lot of rice)

2 medium carrots

1/2-1 can green beans

1. For the steak and marinade, thinly slice green onions, reserving 1 tbsp for garnish; place remaining green onions into a medium bowl.

2. Cut steak into 2 inch pieces.  Slice each piece into thin strips cutting against the grain; add to bowl with green onions. Press garlic over beef.  Add soy sauce, sesame oil, pepper and sugar; mix well.  Cover and refrigerate until ready to use.

3. As beef marinates, cook rice.  Peel carrots and discard skin.  Continue peeling carrots to make long ribbons.  Place ribbons in ice water until ready to serve. (This makes them crunchy instead of soggy when you cook them.)

5. Remove rice from microwave and fluff with a fork.  Divide rice among bowls and serve with beef mixture.  Garnish with reserved green onion and bean sprouts if desired.

This recipe is really flexible.  You can use any veggies you like to it.