KOREAN-STYLE BEEF AND RICE BOWL

Korean-Style Beef and Rice Bowl --
 
  • Total Recipe Time: 30 to 40 minutes
  • Makes 4 servings

INGREDIENTS

  1. 12 ounces reserved cooked Pepper-Crusted Tri-Tip Roast, thinly sliced
  2. 4 teaspoons olive oil, divided
  3. 4 cups lightly packed fresh baby spinach
  4. 2 cups shredded carrots
  5. 1-1/2 cups thinly sliced English or hothouse cucumber
  6. 1 tablespoon rice vinegar
  7. 4 eggs
  8. 2 cups hot cooked short-grain white rice (such as glutinous, sticky, botan or arborio)
Sauce:
  1. 1/2 cup reserved Garlic-Sherry Sauce
  2. 1 to 2 teaspoons chili garlic sauce
  3. 1 teaspoon sesame oil

INSTRUCTIONS FOR KOREAN-STYLE BEEF AND RICE BOWL

  1. Cut beef roast into thin strips; set aside.
  2. Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add spinach, carrots and cucumber. Cover; cook 4 to 5 minutes or until spinach is wilted and cucumber is tender, stirring once. Stir in vinegar; season with salt, if desired. Remove from skillet; keep warm. 
  3. Heat remaining 2 teaspoons oil in same skillet over medium-high heat until hot. Break eggs, 1 at a time, into skillet; reduce heat to low. Cook 30 to 60 seconds or until edges turn white. Cover; continue cooking 5 to 6 minutes or until whites are completely set and yolks are desired doneness.
  4. Meanwhile, prepare Sauce. Combine reserved Garlic-Sherry Sauce, chili garlic sauce and oil in small microwave-safe bowl. Cover; microwave on HIGH 1 to 1-1/2 minutes or until hot, stirring once. Let stand 1 minute.  
  5. To serve, place 1/2 cup rice in each of 4 bowls. Top evenly with vegetables, beef and eggs. Drizzle with sauce. 
  • Test Kitchen Tips
  • Sauce ingredients may be combined in small saucepan and heated over medium heat 4 to 5 minutes, stirring occasionally.
Comments (1)
Usage Guidelines.

SJohnson

Very easy and tasty recipe, my family and I loved it! I served it over rice noodles instead of rice.