- 1 (15 ounce) package beef roast in au jus
- 1 (8.5 ounce) package UNCLE BEN'S® Jasmine READY RICE®
- 1 tablespoon vegetable oil, divided
- 1 (8 ounce) package button mushrooms, quartered
- 1 teaspoon Korean barbecue sauce
- 4 cups baby spinach
- 1 clove garlic, finely chopped
- 1 tablespoon water
- 2 cups shredded carrots
- 1 teaspoon chopped fresh ginger root
- 2 tablespoons Korean barbecue sauce, or to taste
- Heat beef according to package directions.
- While beef is resting, heat rice as directed on package.
- 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.
- In the same skillet, heat spinach, garlic, and water for 1 minute or until spinach is bright green and reduced in size. Transfer to a serving bowl; keep warm.
- 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.
- Cut beef into smaller pieces. Divide all ingredients among 4 bowls; drizzle with additional Korean barbecue sauce.
05/03/2018
recipepes.com
Korean Barbecue Rice Bowl, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
