Instructions

1. 1

   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.

2. 2

   Remove and discard bean stem ends and strings.

3. 3

   Cut beans diagonally in 3-inch lengths.

4. 4

   Cut carrot into matchstick-size pieces about 3 inches long.

5. 5

   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.

6. 6

   Drain; immerse in cold water.

7. 7

   Drain when cool. In a bowl, mix with vinegar, sesame oil, sugar, and salt to taste.

8. 8

   Place wok over high heat; when hot, add salad oil.

9. 9

   Add beef with liquid in bowl; stir until meat is no longer pink, about 2 minutes.

10. 10

    Add remaining marinade and broth to pan; stir until boiling.

11. 11

    Scoop rice into bowls; add beef and sauce, then vegetables and seasonings.

12. 12

    Sprinkle with onions and sesame seed.

13. 13

    This recipe yields 4 servings.

14. 14

    Comments: If you can't find toasted sesame seed, stir regular sesame seed in a frying pan over low heat until golden, 1 minute.