Korean Barbecue Rice Bowl recipe

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Ingredients

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
2 cups shredded carrots
1 teaspoon chopped fresh ginger root
2 tablespoons Korean barbecue sauce, or to taste

Nutrition Info

351.8 calories
carbohydrate: 36.8 g
cholesterol: 57 mg
fat: 11.8 g
fiber: 3.3 g
protein: 25.8 g
saturatedFat: 3.6 g
servingSize: -
sodium: 565.7 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat beef according to package directions.

  2. While beef is resting, heat rice as directed on package.

  3. 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.

  4. In the same skillet, heat spinach, garlic, and 1 tablespoon water for 1 minute or until spinach is bright green and reduced in size. Transfer to a serving bowl, keep warm.

  5. 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.

  6. Cut beef into smaller pieces. Divide all ingredients among 4 bowls, drizzle with additional Korean barbecue sauce.

Recipe Yield

4 rice bowls

Recipe Note

Beef roast au jus, fresh mushrooms, and leafy spinach make an unforgettable Korean-inspired dish.

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