![Korean Beef Bowl Korean Beef Bowl](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/92146307-faf5-48c4-a35d-d2a719fb8349/Derivates/9d0b5e9b-8457-4148-b916-f87e53095011.jpg)
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Ingredients
Chili Soy Beef
- 16 oz flank steak, cut into strips (¼ in.)
- 1 oz soy sauce
- 1 oz Korean chili paste (gochujang)
- ½ oz sesame oil
- 1 tbsp dark brown sugar
- ¼ tsp ground black pepper
Dressing
- 1 green apple (4 oz prepared, peeled and cored)
- 4 oz yellow onions, cut into pieces
- 1 garlic clove
- ½ oz sugar
- 2 oz Korean chili paste (gochujang)
- 1 oz mirin
- 1 oz sesame oil
- 2 oz water
- ½ oz lemon juice
- ½ oz soy sauce
Vegetables and Assembly
- 7 oz jasmine rice
- 42 oz water
- 1 tsp salt
- 3 ½ oz baby spinach
- non-stick cooking spray
- 4 large eggs, cold
- salt, to season
- 3 ½ oz white button mushrooms, sliced (optional)
- 4 oz zucchini, julienned
- 4 oz carrots, julienned
- 1 - 2 green onions, sliced in rounds, to garnish
- toasted sesame seeds
- Nutrition
- per 1 portion
- Calories
- 2648 kJ / 633 kcal
- Protein
- 39 g
- Carbohydrates
- 64 g
- Fat
- 24 g
- Saturated fat
- 6 g
- Fiber
- 4 g
- Sodium
- 1137 mg
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