Recipe of Quick Beef & Spinach rice bowl (Korean style)

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Simple Way to Prepare Quick Beef & Spinach rice bowl (Korean style). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Beef & Spinach rice bowl (Korean style), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef & Spinach rice bowl (Korean style) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Beef & Spinach rice bowl (Korean style) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Beef & Spinach rice bowl (Korean style) estimated approx 20 mins.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Beef & Spinach rice bowl (Korean style) using 11 ingredients and 14 steps. Here is how you can achieve that.

Always on the look out for quick, good, easy. This one also meets that criteria. Can be spicy, or adjust the heat for your level.

Ingredients and spices that need to be Get to make Beef & Spinach rice bowl (Korean style):

1. Main
2. 1 lb Beef
3. 2 bunch spinach, fresh
4. 4 cup cooked rice
5. Sauce
6. 4 clove garlic
7. 3 tbsp hot sauce or gochujang
8. 1 tbsp soy sauce
9. 1 tbsp sugar
10. 3 tbsp water
11. 2 tsp roasted sesame seeds (optional)

Instructions to make Beef & Spinach rice bowl (Korean style)

1. Cut the beef cross grain in strips, for this one I had a streak I bought it on sale. I cut it in thirds, then cross cut those for 2 inch x 1 inch x 1/8 inch strips.
2. Season the streak strips with salt and pepper, I would be light on the salt, this seems to have enough.
3. Mix all sauce ingredients, except for garlic
4. Heat about 1 tablespoon (med to med-high) oil in a pan, add chopped garlic, cook for about 1 minute
5. Add sauce to pan, allow to boil and thicken a little.
6. Remove sauce from heat, set aside
7. Heat 1 tablespoon oil in a skillet, same heat as sauce, add beef to oil, stir fry until desired doneness.
8. Remove beef to a plate when done
9. Add spinach to beef pan, with beef drippings, same heat
10. Cook until well wilted, keep flipping, I used tongs.
11. Add rice to spinach, turn heat down to med, stir to combine, it is easier to do this before adding the rest.
12. Add beef back in, add about half the sauce. Combine well.
13. Taste, add more sauce until you like it. Serve, sprinkle sesame seeds, sliced green onions
14. NOTES - I would imagine frozen spinach could also be used, but I have not done that. If you use a thin hot sauce instead of say gochujang paste, add a teaspoon of flour to the water for the sauce to help it thicken. A medium grain rice I think works best for this, but long grain and brown is fine also.

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