Missy Haderlie’s Korean Beef Bowl

2- GREEN ONIONS w/tops divided

1 lb.- FLANK STEAK

2- GARLIC cloves

1 Can- WATER CHESTNUTS

6 Tbs.- SOY SAUCE

2 Tbs. SESAME OIL

1 tsp.- coarsely ground BLACK PEPPER

1 Tbs.- SUGAR

1 tsp.- OLIVE OIL

RICE & VEGETABLES

1 Cup- uncooked JASMINE RICE (I used white rice)

2- CARROTS

2 Cups- BEAN SPROUTS

INSTRUCTIONS:

For steak & marinade:  Thinly slice green onions reserving 1 Tbs. of the tops for garnish; place remaining green onions into a bowl.  Cut steak crosswise into 2-in. pieces. Slice each piece into thin strips, cutting against the grain; add to bowl. Press garlic over beef. Add soy sauce, sesame oil, black pepper & Sugar; mix well.  Cover & Refrigerate until ready to use.

As beef marinates, cook rice.

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

To finish steak, add olive oil to 12-in. skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add beef to skilled 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.

Fluff rice. To serve, divide rice into serving bowls and serve with beef, carrots and bean sprouts. Garnish with reserved green onion tops.