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Korean Barbeque Rice Bowl

Korean Barbeque Rice Bowl

Korean Barbeque Rice Bowl

SERVINGS: 4

INGREDIENTS


  • 1 (15-ounce) package HORMEL® Slow Simmered Beef Roast Au Jus
  • 1 (8.5-ounce) package UNCLE BEN’S® READY RICE® JASMINE
  • 1 tablespoon vegetable oil, divided
  • 1 (8-ounce) package button mushrooms, quartered
  • 1 teaspoon Korean barbeque sauce
  • 4 cups baby spinach
  • 1 clove garlic, finely chopped
  • 1 tablespoon water
  • 2 cups carrots, shredded
  • 1 teaspoon chopped fresh gingerroot
  • Additional Korean barbeque sauce
Item is on sale

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 3 to 4 minutes; transfer to medium bowl. Stir in 1 teaspoon barbeque sauce. Keep warm.
4. In same skillet, heat spinach, garlic and 1 tablespoon water 1 minute or until spinach is bright green and reduced in size. Transfer to serving bowl; keep warm.
5. Add remaining 1 teaspoon oil to skillet. Cook and stir carrots and ginger over medium-high heat 1 minute or until carrots are crisp tender. Transfer to serving bowl; keep warm.
6. Cut beef into smaller pieces. Divide all ingredients among 4 bowls; drizzle with additional Korean barbeque sauce.
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© 2017 Hormel Foods, LLC © 2017 Lloyd's Barbeque Company, LLC
 
 
 
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