Korean Beef Rice Bowl
Use any beef you like for this healthy bowl bursting with flavor from a marinade of sesame oil, soy, ginger, brown sugar and garlic, with zucchini, carrot and spinach. Serves 4.
Ingredients
| 2 cups | 480 ml | raw rice |
| 2 tablespoons | 30 ml | soy sauce |
| 1 pound | 455 g | beef |
| 1 | small zucchini, diced | |
| 1 teaspoon | 5 ml | sesame oil |
| 1 tablespoon | 15 ml | roasted sesame seeds |
| 1 | garlic clove, finely minced | |
| 1 teaspoon | 5 ml | grated fresh ginger |
| 1 tablespoon | 15 ml | brown sugar |
| 1/2 | onion, diced | |
| 1 1/2 tablespoons | 23 ml | cooking oil |
| 1 | large carrot, cut into matchsticks | |
| 2 handfuls | spinach leaves |
Instructions
- Cook the rice according to the package directions. For the beef, cut the steak into cubes of about half an inch (if using ground beef, leave it as is).
- In a large bowl, combine the sesame oil, soy sauce, ginger, brown sugar and garlic. Add the beef and coat it, then let it marinate while you prepare the vegetables.
- Heat a large sauté pan over medium heat. When hot, add the cooking oil. Add the onion and saute for 1 minute.
- Turn the heat up to high and add the beef. Saute for 3 minutes, until just barely pink. Add the zucchini and carrots and mix; cook for 1 minute. Add the spinach and cook for an additional minute.
- Sprinkle with roasted sesame seeds and enjoy with the rice.