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Ingredients
4 cups cooked Jasmine rice
1 pound ground beef
1 tablespoon brown sugar
4 cloves garlic minced
1 teaspoon grated fresh ginger
1 cucumber, peeled and thinly sliced
2 teaspoons toasted sesame oil
1 cup fresh mung bean sprouts (optional)
2 medium carrots, peeled and sliced
4 cups baby spinach
San-J Tamari Soy Sauce - GF
4 fried eggs
4 ounces sautéed shiitake mushrooms or or baby bella mushrooms
Gochujang Sauce -GF
sesame seeds
salt and pepper
Swanson Chicken Broth - GF
1 tablespoon Marukan Rice Vinegar - GF
chopped scallions, optional, for serving
olive oil
Instructions
- Prepare the rice.
- In a small bowl, toss the cucumber slices with the rice vinegar, ¼ teaspoon of the sesame oil, and a pinch of salt. Set aside.
- Heat a pan to medium and add olive oil, sauté the garlic then add the ground beef followed by 2-3 tablespoons soy sauce, 1 tablespoon sesame oil, ginger, sugar, salt and pepper. Cook until sizzling and moisture evaporated about 5-7 minutes. Set aside.
- In another pan over medium heat, add 1 tablespoon olive oil. Cook the mushrooms, season with salt and pepper set aside; on the same pan, cook the other vegetable until soft, using chicken broth, sesame oil, salt and pepper.
- Assemble the bowls with the rice, cucumber slices, carrots, beef, mushrooms, and spinach. Top with a fried egg.
- Sprinkle with sesame seeds and drizzle with the gochujang sauce. Serve with chopped scallions, if desired. Serve
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