Food: Korean Beef Rice Bowl

Happy Monday! And Happy May! Sparse blogging lately- my apologies, my sweet baby is still struggling with colic and has needed lots of mama time. Praying my sweet boy has relief. Soon.

I've been trying out all sorts of amazing recipes lately- including a lot of Asian dishes. The other night we had this amazing beef dish- Korean Beef Rice Bowl. I found the recipe here - its definitely one of our new faves -- a great flavor and not spicy. Yum!

Korean Beef Rice Bowl (recipe from Steamykitchen)

2 cups raw rice
1 pound flank steak
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 garlic clove, finely minced
1 tablespoon brown sugar
1 1/2 tablespoons cooking oil
1/2 onion, diced
1 large carrot, cut into matchsticks (or 1 cup matchstick cut carrots)
1 small zucchini, diced
2 handfuls of spinach leaves
1 tablespoon roasted sesame seeds

directions:

1. Cook the rice according to package instructions.

2. Cut the steak into very thin slices ACROSS the grain. If using other steak: Cut the steak into very small cubes, about 1/2-inch. If using ground beef: leave as-is.

3. In a large bowl, combine the soy sauce, sesame oil, ginger, garlic and brown sugar. Add the beef and toss to coat. Let marinate while you prep the vegetables. Steps 1 and 2 can be done ahead of time up to 1 day before.

4. Heat a large saute pan or wok on medium heat. When hot, swirl in the oil. Add the onions and saute for 1 minute. Turn the heat to high and give it just a few seconds to heat up. Add in the beef, spreading the beef all over the surface of the pan, tossing with the onions. Saute for 2-3 minutes until just barely pink.

5. Add in the carrots, zucchini and toss. Cook for 1 minute. Toss in the spinach and cook for an additional minute. Sprinkle with sesame seeds. Serve with rice.