Korean Barbecue Rice Bowl

Korean Barbecue Rice Bowl

Beef roast, fresh mushrooms, and leafy spinach come together to create this delish Korean-inspired barbecue rice bowl ready in 20 minutes.

Preparation Time
15 mins
Cooking Time
5 mins
Total Time
20 mins
Calories
352 Calories

Recipe Instructions

Step 1
Heat beef according to package directions.
Step 2
While beef is resting, heat rice as directed on package.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Cut beef into smaller pieces. Divide all ingredients among 4 bowls; drizzle with additional Korean barbecue sauce.
Korean Barbecue Rice Bowl

Ingredients

  • 2 cups shredded carrots
  • 1 teaspoon chopped fresh ginger root
  • 1 clove garlic, finely chopped
  • 1 tablespoon vegetable oil, divided
  • 4 cups baby spinach
  • 1 (15 ounce) package beef roast in au jus
  • 1 (8.5 ounce) package UNCLE BEN'S® Jasmine READY RICE®
  • 1 (8 ounce) package button mushrooms, quartered
  • 1 teaspoon Korean barbecue sauce
  • 2 tablespoons Korean barbecue sauce, or to taste

Categories

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