Korean-Style Beef Bowl

You will need:
2 green onions with tops, thinly sliced
1 lb. skirt steak
2 garlic cloves, minced
3 TBSP soy sauce
1 TBSP sesame oil
1 tsp coarsely ground black pepper
1 TBSP sugar
1 tsp vegetable oil

2 medium carrots
2 C bean sprouts
Jasmine rice

1. Setting aside 1 TBSP green onions for garnish, combine remaining green onions, steak, garlic, soy sauce, sesame oil, pepper and sugar in a bowl; mix well.  Cover and chill until ready to use.  I left it a few hours.

2. While the steak marinates, cook your Jasmine rice.  Peel your carrots; discard skins.  Continue peeling carrots to make long ribbons.  Place ribbons in ice water until ready to use.

3. To finish steak, add vegetable oil to skillet and heat over medium high heat until shimmering.  Add beef in a single layer and cook undisturbed until browned.  Stir and cook until no longer pink.  Remove from heat.

Divide rice among bowl, top with beef, carrots, sprouts and green onions.

(From 29 Minutes to Dinner)