Barbecue Recipe | Korean Barbecue Rice Bowl

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

Ingredients

• 1 (15 ounce) package beef roast in au jus
• 1 (8.5 ounce) package UNCLE BEN'S® Jasmine READY RICE®
• 1 tablespoon vegetable oil, divided
• 1 (8 ounce) package button mushrooms, quartered
• 1 teaspoon Korean barbecue sauce
• 4 cups baby spinach
• 1 clove garlic, finely chopped
• 2 cups shredded carrots
• 1 teaspoon chopped fresh ginger root
• 2 tablespoons Korean barbecue sauce, or to taste

Cooking 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 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

• calories351.8
• carbohydrateContent36.8 g
• cholesterolContent57 mg
• fatContent11.8 g
• fiberContent3.3 g
• proteinContent25.8 g
• saturatedFatContent3.6 g
• sodiumContent565.7 mg
• sugarContent6 g