Beef & Spinach rice bowl (Korean style)
Always on the look out for quick, good, easy. This one also meets that criteria. Can be spicy, or adjust the heat for your level.
Beef & Spinach rice bowl (Korean style)
Always on the look out for quick, good, easy. This one also meets that criteria. Can be spicy, or adjust the heat for your level.
Open in Cookpad AppSteps
- 1
Cut the beef cross grain in strips, for this one I had a streak I bought it on sale. I cut it in thirds, then cross cut those for 2 inch x 1 inch x 1/8 inch strips.
- 2
Season the streak strips with salt and pepper, I would be light on the salt, this seems to have enough.
- 3
Mix all sauce ingredients, except for garlic
- 4
Heat about 1 tablespoon (med to med-high) oil in a pan, add chopped garlic, cook for about 1 minute
- 5
Add sauce to pan, allow to boil and thicken a little.
- 6
Remove sauce from heat, set aside
- 7
Heat 1 tablespoon oil in a skillet, same heat as sauce, add beef to oil, stir fry until desired doneness.
- 8
Remove beef to a plate when done
- 9
Add spinach to beef pan, with beef drippings, same heat
- 10
Cook until well wilted, keep flipping, I used tongs.
- 11
Add rice to spinach, turn heat down to med, stir to combine, it is easier to do this before adding the rest.
- 12
Add beef back in, add about half the sauce. Combine well.
- 13
Taste, add more sauce until you like it. Serve, sprinkle sesame seeds, sliced green onions
- 14
NOTES - I would imagine frozen spinach could also be used, but I have not done that. If you use a thin hot sauce instead of say gochujang paste, add a teaspoon of flour to the water for the sauce to help it thicken. A medium grain rice I think works best for this, but long grain and brown is fine also.
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