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Beef & Spinach rice bowl (Korean style)
Beef & Spinach rice bowl (Korean style)

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We hope you got benefit from reading it, now let’s go back to beef & spinach rice bowl (korean style) recipe. You can have beef & spinach rice bowl (korean style) using 11 ingredients and 14 steps. Here is how you achieve it.

The ingredients needed to cook Beef & Spinach rice bowl (Korean style):
  1. Take Main
  2. Get 1 lb Beef
  3. Prepare 2 bunch spinach, fresh
  4. Get 4 cup cooked rice
  5. Provide Sauce
  6. Get 4 clove garlic
  7. Provide 3 tbsp hot sauce or gochujang
  8. Use 1 tbsp soy sauce
  9. Use 1 tbsp sugar
  10. You need 3 tbsp water
  11. Take 2 tsp roasted sesame seeds (optional)
Steps to make Beef & Spinach rice bowl (Korean style):
  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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