Tonight’s Dinner: Korean Beef Rice Bowl

Tonight for dinner we had Korean Beef Rice Bowl. I highly recommend it! Its super easy and would be a perfect weeknight dish! This dish is great right now because the veggies are so fresh! I used a few from my CSA, but sadly still had to buy a few from the grocery store. I also love this recipe because it uses wilted greens (spinach in this case). Adam won't eat a salad on its own so lately I have been trying to wilt greens and add them to our main dish, like a pasta or in this case a stir fry so he can get the nutrition some other way. So this will be the first of many posts that will include some sort of wilted greens.
A few tips to go with this recipe:

• Be sure to have all the veggies cut up before you start. As with any stir-fry, things will cook fast so you want to be ready
• Use any meat you have on hand- I used a sirloin that I picked up on the cheap at Target but you could use any beef or even chicken.
• I marinated my beef only for about 20 minutes but it probably could have been done longer-even overnight if you are thinking ahead.

 
Here is the finished product:

 
I hope you appreciated the healthier post this time! Till next- happy eating!

 
Korean Rice Bowl
From Steamy Kitchen

Ingredients:

1 pound beef
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 garlic clove, finely minced
1 tablespoon brown sugar
1 1/2 tablespoons cooking oil
1/2 onion, diced
1 large carrot, cut into matchsticks (or 1 cup matchstick cut carrots)
1 small zucchini, diced
2 handfuls of spinach leaves
1 tablespoon roasted sesame seeds

Directions:

1. Cook the rice according to package instructions.
2. For the beef, if using flank steak: Cut the steak into very thin slices ACROSS the grain. If using other steak: Cut the steak into very small cubes, about 1/2-inch. If using ground beef: leave as-is.
3. In a large bowl, combine the soy sauce, sesame oil, ginger, garlic and brown sugar. Add the beef and toss to coat. Let marinate while you prep the vegetables. Steps 1 and 2 can be done ahead of time up to 1 day before.
4. Heat a large saute pan or wok on medium heat. When hot, swirl in the oil. Add the onions and saute for 1 minute. Turn the heat to high and give it just a few seconds to heat up. Add in the beef, spreading the beef all over the surface of the pan, tossing with the onions. Saute for 2-3 minutes until just barely pink.
5. Add in the carrots, zucchini and toss. Cook for 1 minute. Toss in the spinach and cook for an additional minute. Sprinkle with sesame seeds. Serve with rice.