Korean Beef Rice Bowl

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1 pound fat-trimmed beef flank steak

Korean marinade

3/4 pound green beans, rinsed

1 carrot (1/4 lb.), peeled

2 tablespoons rice vinegar

1 tablespoon Asian (toasted) sesame oil

2 teaspoons sugar


1 tablespoon salad oil

1/2 cup fat-skimmed beef broth

6 cups hot cooked rice

1/4 cup thinly sliced green onions

1 tablespoon toasted sesame seed (see notes)

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