Korean-Style Beef Bowl

For Steak and Marinade:
2 green onions with tops, divided
1 lb skirt steak
2 garlic cloves, pressed
3 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp coarsely ground black pepper
1 Tbsp sugar
1 tsp vegetable oil

Rice and Vegetables:
1 cup uncooked rice (your choice - white, brown, jasmine, etc. - anything will work here)
2 medium carrots
2 cups bean sprouts

For steak and marinade, thinly slice green onions, reserving 1 tablespoon of the tops for garnish; place remaining green onions into bowl.

Cut steak crosswise into 2 inch 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, and sugar; mix well. Cover and refrigerate until ready to use.

Cook rice according to package directions.

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

To finish steak, add vegetable oil to 12 inch skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add beef to skillet in a single layer and cook undisturbed 2 minutes, or until beef is brown. Stir; cook and additional 3-4 minutes until beef is no longer pink. Remove from heat.

When rice is done, fluff with fork. To serve, divide rice among serving bowls and serve with beef, carrots, and bean sprouts. Garnish with reserved green onion tops.