Prep time:
40 minutes
|
Cook time:
10 minutes
|
Total time:
50 minutes
Take your weeknight meal to the next level with this Spicy Korean Rice Bowl with Bulgogi Beef and Bubbies Spicy Sauerkraut.
Ingredients
- 1 lb beef tenderloin (sliced into ¼ inch strips)
- 2 cups of long-grain white rice
- 1 tbls cooking oil (for stir fry)
- 2 tbls low-sodium soy sauce
- 3 tbls sesame oil
- 2 tbls dark brown sugar (can substitute with honey)
- 3 medium garlic cloves (crushed)
- ½ tsp crushed red pepper flakes
- 5 tablespoons fermented hot pepper paste
- 2 tbls rice vinegar
- 1 ½ cup of matchstick carrots
- ½ cup of alfalfa sprouts
- 1 lb fresh baby spinach
- ¼ cup of button mushrooms
- 4 eggs
- ½ cup of Bubbies' Naturally-Fermented Sauerkraut
Directions
- Slice the beef into ¼ inch strips. In a shallow bowl, combine brown sugar or honey, soy sauce, 1 tbls sesame oil, garlic, red pepper flakes. Mix thoroughly and drench beef in marinade for 30 minutes or overnight in fridge, covered.
- Cook rice according to package. Set aside.
- In a small bowl, whisk together 2 tbls sesame oil, rice vinegar and hot pepper paste. Set aside.
- To cook the beef, heat pan with 1 tbls cooking oil on high heat. Stir fry beef until browned and tender. Set aside. In the same pan, sauteed spinach (till wilted), carrots and mushrooms until tender.
- Fry four eggs (sunnyside up or over easy). Set aside.
- To assemble bowls, layer rice on bottom of bowl, divide beef, carrots, alfalfa sprouts, mushrooms, spinach and Bubbies Spicy Sauerkraut, top with fried egg and drizzle with spicy sauce.
- Enjoy!
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