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

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.