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Recipe: korean style beef and rice bowl

Asian Korean
korean style beef and rice bowl recipe image
Korean style beef and rice bowl serving suggestion

korean style beef and rice bowl

Ingredients

  • 12 ounce reserved cooked Pepper-Crusted Tri-Tip Roast, thinly sliced
  • 4 teaspoons olive oil, divided
  • 4 cups lightly packed fresh baby spinach
  • 2 cups shredded carrots
  • 1 1/2 cups thincly sliced English or hothouse cucumber
  • 1 tablespoon rice vinegar
  • 4 eggs
  • 2 cups hot cooked short-grain white rice (such as glutinous, sticky, botan or arborio)
  • SAUCE
  • 1/2 cup reserved Garlic-Sherry Sauce
  • 1 teaspoons chili garlic sauce
  • 1 teaspoon sesame oil

Directions

Cut beef roast into thin strips; set aside.

Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add spinach, carrots and cucumber. Cover; cook 4 to 5 minutes or until spinach is wilted and cucumber is tender, stirring once. Stir in vinegar; season with salt, if desired. Remove from skillet; keep warm.

Heat remaining 2 teaspoons oil in same skillet over medium-high heat until hot. Break eggs, 1 at a time, into skillet; reduce heat to low. Cook 30 to 60 seconds or until edges turn white. Cover; continue cooking 5 to 6 minutes or until whites are completely set and yolks are desired doneness.

Meanwhile, prepare Sauce. Combine reserved Garlic-Sherry Sauce, chili garlic sauce and oil in small microwave-safe bowl. Cover; microwave on HIGH 1 to 1-1/2 minutes or until hot, stirring once. Let stand 1 minute.

To serve, place 1/2 cup rice in each of 4 bowls. Top evenly with vegetables, beef and eggs. Drizzle with sauce.

Test Kitchen Tips: Sauce ingredients may be combined in small saucepan and heated over medium heat 4 to 5 minutes, stirring occasionally.

NUTRITIONAL INFORMAITON
Nutrition information per serving: 453 calories; 17 g fat (5 g saturated fat; 9 g monounsaturated fat); 272 mg cholesterol; 546 mg sodium; 40 g carbohydrate; 4.4 g fiber; 34 g protein; 8.7 mg niacin; 0.7 mg vitamin B6; 1.9 mcg vitamin B12; 4.8 mg iron; 50.4 mcg selenium; 5.3 mg zinc; 217.4 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.

Asian |  Korean