Recipe of Teriyaki Tofu Rice Bowl Chloe Ting

Korean Barbecue Rice Bowl

Teriyaki tofu rice bowl very good!

Recipe Summary Korean Barbecue Rice Bowl

Beef roast au jus, fresh mushrooms, and leafy spinach make an unforgettable Korean-inspired dish.

Ingredients | Teriyaki Tofu Rice Bowl Chloe Ting

1 (15 ounce) package beef roast in au jus

1 (8.5 ounce) package UNCLE BEN'S® 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

2 cups shredded carrots

1 teaspoon chopped fresh ginger root

2 tablespoons Korean barbecue sauce, or to taste

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 for 3 to 4 minutes; transfer to a medium bowl. Stir in 1 teaspoon barbecue sauce. Keep warm.

In the same skillet, heat spinach, garlic, and 1 tablespoon water for 1 minute or until spinach is bright green and reduced in size. Transfer to a serving bowl; keep warm.

Add remaining 1 teaspoon oil to the skillet. Cook and stir carrots and ginger over medium-high heat for 1 minute or until carrots are crisp-tender. Transfer to a serving bowl; keep warm.

Cut beef into smaller pieces. Divide all ingredients among 4 bowls; drizzle with additional Korean barbecue sauce.

Info | Teriyaki Tofu Rice Bowl Chloe Ting

prep: 15 mins cook: 5 mins total: 20 mins Servings: 4 Yield: 4 rice bowls

TAG : Korean Barbecue Rice Bowl

Trusted Brands: Recipes and Tips, UNCLE BEN'S®,

Images of Teriyaki Tofu Rice Bowl Chloe Ting

Teriyaki Tofu Rice Bowl Chloe Ting / Add soy sauce, water, rice vinegar, maple then make up a cornstarch slurry by adding cornstarch to a bowl with a little water and mixing it into a paste.