Korean Beef Rice Bowl

Ingredients:

1 pound flank steak, thinly sliced against the grain

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

1 large carrot, cut into matchsticks

1 small zucchini, diced

2 handfuls of spinach leaves

1 tablespoon roasted sesame seeds

cooked jasmine rice

Directions:

In a large bowl, combine the soy sauce, sesame oil, ginger, garlic and brown sugar. Add the beef and toss to coat. Let marinate while you prep the vegetables.

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.

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 with rice.

Serves 2 with leftovers

MY NOTES:  I like to use sliced green onions instead of white or yellow onion.  Using a julienne peeler makes shredding the carrot simple.  Use honey instead of brown sugar and coconut aminos instead of soy sauce to make this paleo.

Source:  Steamy Kitchen