Korean Beef Rice Bowl

Makes 4 servings


1 pound beef, sliced thinly across grain
2 tbs soy sauce
1 tsp sesame oil
1 tsp fresh ginger, grated
1 garlic clove, minced
1 tbs brown sugar
1 1/2 tbs canola oil
1 onion, diced
1 carrot, cut into matchsticks (~1 cup)
1 small zucchini, diced
2 handfuls spinach leaves
(1 tbs roasted sesame seeds)


1) Combine soy sauce, sesame oil, ginger, garlic and brown sugar in a large bowl. Add beef, mix well and marinate for a few hours in the refrigerator.

2) Heat oil in pan over medium heat. Add onion and saute ~1 min. Turn heat to high to heat up the pan. Add beef and saute ~2-3 mins until just barely pink.

3) Add carrot, zucchini. Toss and cook for 1 min. Add spinach and cook for another 1 min. (Add more soy sauce to taste if necessary.) Sprinkle with sesame seeds. Serve on top of steamed rice.

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