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

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

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.