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Beef & Spinach rice bowl (Korean style)
Beef & Spinach rice bowl (Korean style)

Before you jump to Beef & Spinach rice bowl (Korean style) recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Save Money In The Kitchen.

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While it may not taste as good, preparing food in the microwave instead of in the oven will save you a packet of money. The energy used by cooking in an oven is definitely greater by 75%, and perhaps this little bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances can boil water as well as steam vegetables more rapidly than your stove, and use a lot less electricity. You could well be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned manner, but you would be wrong. A dishwasher is specifically efficient when it’s full before a cycle is commenced. By cool drying or air drying the dishes as opposed to heat drying them, you can add to the amount of money you save.

As you can see, there are lots of little elements that you can do to save energy, and also save money, in the kitchen alone. It is reasonably uncomplicated to live green, of course. It’s related to being functional, most of the time.

We hope you got benefit from reading it, now let’s go back to beef & spinach rice bowl (korean style) recipe. You can have beef & spinach rice bowl (korean style) using 11 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Beef & Spinach rice bowl (Korean style):
  1. Get Main
  2. Take 1 lb Beef
  3. Use 2 bunch spinach, fresh
  4. Use 4 cup cooked rice
  5. Get Sauce
  6. Get 4 clove garlic
  7. Get 3 tbsp hot sauce or gochujang
  8. Provide 1 tbsp soy sauce
  9. Prepare 1 tbsp sugar
  10. Get 3 tbsp water
  11. Use 2 tsp roasted sesame seeds (optional)
Steps 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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