Korean Beef Rice Bowl

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.