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Korean Barbecue Rice Bowl

Rated as 5 out of 5 Stars
2 made it  |  0 reviews   |  1 photos

"Beef roast au jus, fresh mushrooms, and leafy spinach make an unforgettable Korean-inspired dish."
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20 m servings 352
Original recipe yields 4 servings (4 rice bowls)


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  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 for 3 to 4 minutes; transfer to a medium bowl. Stir in 1 teaspoon barbecue sauce. Keep warm.
  4. 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.
  5. 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.
  6. Cut beef into smaller pieces. Divide all ingredients among 4 bowls; drizzle with additional Korean barbecue sauce.

Nutrition Facts

Per Serving: 352 calories; 11.8 36.8 25.8 57 566 Full nutrition

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