Korean Barbecue Rice Bowl

• Gluten free

• Meat

  • 1 (15-ounce package Hormel slow simmered beef roast au jus

• Produce

  • 4 cups Baby spinach
  • 1 (8-ounce package Button mushrooms
  • 2 cups Carrots
  • 1 clove Garlic
  • 1 tsp Ginger, fresh root

• Condiments

  • 1 tsp Korean barbecue sauce
  • 1 Korean barbecue sauce

• Pasta & Grains

  • 1 (8.5-ounce package Uncle ben's jasmine ready rice

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Liquids

  • 1 tbsp Water

Found on unclebens.com

Description

Ingredients

• 1 (15-ounce) package HORMEL® Slow Simmered Beef Roast Au Jus
• 1 (8.5-ounce) package UNCLE BENS® Jasmine Ready Rice
• 1 tablespoon vegetable oil, divided
• 1 (8-ounce) package  button mushrooms, quartered
• 1 teaspoon Korean barbecue sauce
• 4 cups baby spinach
• 1 clove garlic, finely chopped
• 1 tablespoon water
• 2 cups shredded carrots
• 1 teaspoon chopped fresh ginger root
• Additional Korean barbecue sauce

Directions

• Heat beef according to package directions. While beef is resting, heat rice as directed on package. In a medium skillet, heat 2 teaspoons of oil over medium-high heat. Cook and stir mushrooms 3 to 4 minutes; transfer to medium bowl. Stir in 1 teaspoon barbecue sauce. Keep warm. In same skillet, heat spinach, garlic and 1 tablespoon water 1 minute or until spinach is bright green and reduced in size. Transfer to serving bowl; keep warm. Add remaining 1 teaspoon oil to skillet. Cook and stir carrots and ginger over medium-high heat 1 minute or until carrots are crisp tender. Transfer to serving bowl; keep warm. Cut beef into smaller pieces. Divide all ingredients among 4 bowls; drizzle with additional Korean barbecue sauce.