Beef roast au jus, fresh mushrooms, and leafy spinach make an unforgettable Korean-inspired dish.

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Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
4
Yield:
4 rice bowls
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat beef according to package directions.

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  • While beef is resting, heat rice as directed on package.

  • In a medium skillet, heat 2 teaspoons of oil over medium-high heat. Cook and stir mushrooms for 3 to 4 minutes; transfer to a medium bowl. Stir in 1 teaspoon barbecue sauce. Keep warm.

  • In the same skillet, heat spinach, garlic, and 1 tablespoon water for 1 minute or until spinach is bright green and reduced in size. Transfer to a serving bowl; keep warm.

  • Add remaining 1 teaspoon oil to the skillet. Cook and stir carrots and ginger over medium-high heat for 1 minute or until carrots are crisp-tender. Transfer to a serving bowl; keep warm.

  • Cut beef into smaller pieces. Divide all ingredients among 4 bowls; drizzle with additional Korean barbecue sauce.

Nutrition Facts

352 calories; protein 25.8g; carbohydrates 36.8g; fat 11.8g; cholesterol 57mg; sodium 565.7mg. Full Nutrition
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Reviews (1)

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5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/31/2020
My family loved it! For the meat I used one package of stew beef but I would definitely use 2 packs next time. I also would suggest using a whole package of 5 oz. of baby spinach! Read More
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