Korean Beef Rice Bowl
- 2 cups raw rice
- 1 pound beef (see headnote)
- 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
- Cook the rice according to package instructions.
- 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.
- 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.
- 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.
- 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.