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Korean Beef Bowl 

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Photo source: Steamy Kitchen 
Ingredients

1 pound beef 
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
3 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. For the beef, if using flank steak: Cut the steak into very thin slices ACROSS the grain. 

2. In a large bowl, combine the soy sauce, sesame oil, ginger, garlic and brown sugar. Add the beef and toss to coat.  For best results, I always let the beef marinade in the fridge for 30 mins while I prep the vegetables. 

3. 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.

4. 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 and enjoy! 


Source: Original recipe from Steamy Kitchen, Korean Beef Rice Bowl 

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 The information on this site is intended to inform, not prescribe.      
​For diagnosis and treatment medical and health related concerns, please seek the advice of a qualified physician. 


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