Tuesday, February 11, 2014

Day Ten - Korean-Style Beef Bowl (2.11.14)


Steak and Marinade
2 green onions with tops, divided
1 lb skirt steak
2 garlic cloves, pressed
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon coarsely ground black pepper
1 tablespoon sugar
1 teaspoon vegetable oil

Rice and Vegetables
1 cup uncooked jasmine rice
2 medium carrots
2 cups bean sprouts


1) For steak and marinade, thinly slice green onions, reserving 1 tablespoon of the tops for garnish; place remaining green onions into mixing bowl.

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

3) As beef marinates, cook rice according to package directions.

4) Meanwhile, for vegetables, peel carrots; discard skin. Continue peeling carrots to make long ribbons. Place ribbons into ice water until ready to use.

5) To finish steak, add vegetable oil to (12-in/30-cm) skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add beef to skillet in a single layer and cook undisturbed 2 minutes or until beef is brown. Stir; cook an additional 3-4 minutes or until beef is no longer pink. Remove from heat.

6) Remove rice from stove or microwave and fluff with a fork. To serve, divide rice among serving bowls and serve with beef, carrots and bean sprouts. Garnish with reserved green onion tops.


Thanks for sharing this recipe Jackie!

Katie: Wow, this beef bowl was delicious! This recipe is definitely getting flagged to use pretty regularly after we get through this year. I wouldn't regularly change anything in this recipe; every once in awhile I may add something (like sriracha) to give it a kick if I'm feeling it. I am going to have a hard time waiting to eat this dinner again!

Potter: Delicious! I am a big fan of the quick throw it together stir-fry type dish and this blows every stir-fry I've ever made out of the water. Super easy to make and short prep time. We only marinated the meat for the time it took the rice to cook and the flavors were amazing. You could really do this dish without the carrots or bean sprouts so you don't have to make a special trip to the grocery store if you don't keep fresh veggies in your fridge. I will say make sure you buy the right cut of meat and cut it against the grain, that made a big difference in tenderness.