Korean Beef Rice Bowls

​1/3 cup soy sauce
3 tablespoons sugar, divided
2 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons sesame oil, divided
1 ½ pound flank steak
½ cup water
1 cup 3-inch length green beans
½ cup matchstick-cut carrots
1 tablespoon rice vinegar
pinch salt
1 tablespoon vegetable oil
hot cooked rice
¼ cup thinly sliced green onions
1 tablespoon toasted sesame seeds
 
1. In a small bowl, whisk together soy sauce, 2 tablespoons sugar, garlic, ginger, and 1 tablespoon sesame oil until well-blended. Rinse beef, pat dry, trim fat, and slice across the grain into thin strips. Place beef and soy sauce mixture in a ziplock bag; turn to coat and refrigerate for at least one hour.
 
2. In a large skillet, combine water, green beans and carrot. Bring to a boil over high heat and cook until just tender, about 3 minutes. Drain, rinse well with cold water, and drain again. Whisk together rice vinegar, remaining sugar, remaining sesame oil, and salt in a small bowl; add vegetables and toss to coat. Rinse and dry pan.
 
3. Heat pan over medium-high; add vegetable oil. Add beef with marinade, quickly spreading into a thin layer. Allow to cook for 1 minute undisturbed, then stir-fry until meat is no longer pink, about 3 minutes.
 
4. Divide rice between wide, shallow bowls and spoon beef on over; top with vegetables and dressing. Garnish with onions and sesame seeds.
 
Revised September 2017; January 2019; May 2020