Shelly's Recipe

KOREAN BEEF RICE BOWL

Category: Beef

2 cups raw rice (brown rice, jasmine rice, short grained or sushi rice) (Different rice has different cooking times and rice:water ratios, so read the package directions carefully.)
1 lb beef (ground beef, sirloin, flank steak, tenderloin trimmings -- or change this recipe to include other meats such as ground pork, ground turkey, chicken)
2 tbsp soy sauce
1 tsp sesame oil
1 tsp grated fresh ginger
1 garlic clove, finely minced
1 tbsp brown sugar
1 1/2 tbsp cooking oil
1/2 onion, diced
1 large carrot, cut into matchsticks (or 1 cup matchstick cut carrots)
1 small zucchini, diced
2 handfuls of spinach leaves
1 tbsp roasted sesame seeds

Cook the rice according to package instructions.

For the beef, if using flank steak: Cut the steak into very thin slices ACROSS the grain. If using other steak: Cut the steak into very small cubes, about 1/2-inch. If using ground beef: leave as-is.

In a large bowl, combine the soy sauce, sesame oil, ginger, garlic and brown sugar. Add the beef and toss to coat. Let marinate while you prep the vegetables. Steps 1 and 2 can be done ahead of time up to 1 day before.

Heat a large saute pan or wok on medium heat. When hot, swirl in the oil. Add the onions and saute for 1 minute. Turn the heat to high and give it just a few seconds to heat up. Add in the beef, spreading the beef all over the surface of the pan, tossing with the onions. Saute for 2-3 minutes until just barely pink.

Add in the carrots, zucchini and toss. Cook for 1 minute. Toss in the spinach and cook for an additional minute. Sprinkle with sesame seeds. Serve with rice. Serves 4