korean style beef and rice bowl
- 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)
- 1/2 cup reserved Garlic-Sherry Sauce
- 1 teaspoons chili garlic sauce
- 1 teaspoon sesame oil
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.
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.