Korean Barbecue Rice Bowl recipe
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Ingredients
- 1 (15 ounce) package beef roast in au jus 1 (8.5 ounce) package UNCLE BEN'S® Jasmine READY RICE® 1 tablespoon vegetable oil, divided 1 (8 ounce) package button mushrooms, quartered 1 teaspoon Korean barbecue sauce 4 cups baby spinach 1 clove garlic, finely chopped 2 cups shredded carrots 1 teaspoon chopped fresh ginger root 2 tablespoons Korean barbecue sauce, or to taste
Nutrition Info
- 351.8 caloriescarbohydrate: 36.8 gcholesterol: 57 mgfat: 11.8 gfiber: 3.3 gprotein: 25.8 gsaturatedFat: 3.6 gservingSize: -sodium: 565.7 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Korean Barbecue Rice Bowl
Directions
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Heat beef according to package directions.
While beef is resting, heat rice as directed on package.
In a medium skillet, heat 2 teaspoons of oil over medium-high heat. Cook and stir mushrooms for 3 to 4 minutes, transfer to a medium bowl. Stir in 1 teaspoon barbecue sauce. Keep warm.
In the same skillet, heat spinach, garlic, and 1 tablespoon water for 1 minute or until spinach is bright green and reduced in size. Transfer to a serving bowl, keep warm.
Add remaining 1 teaspoon oil to the skillet. Cook and stir carrots and ginger over medium-high heat for 1 minute or until carrots are crisp-tender. Transfer to a serving bowl, keep warm.
Cut beef into smaller pieces. Divide all ingredients among 4 bowls, drizzle with additional Korean barbecue sauce.