recipe no. 11: korean beef rice bowl

we've been eating a lot of rice bowls lately, because we have been trying to budget more and keeping a hold on what we spend on groceries is definitely part of that. i think i have this mentality that because i only really spend money on rent and groceries, i don't need to budget for food - but that's a totally inefficient mentality that i'm working really hard to overcome. rice bowls have been one way to cut costs dramatically. we have also been experimenting a lot with tofu, although here we are cooking with beef - something we only eat about two times a month now. this rice bowl was super easy and the sauce was delicious. thanks to steamykitchen.com for the recipe!

what you'll need:

• 2 cups raw rice

• 1 lb beef cut into thin 1/2 inch chunks

• 2 tablespoons soy sauce (we use gluten-free tamari)

• 1 teaspoon sesame oil

• 1 teaspoon freshly grated ginger (i used ground because it's easier, and just ball-parked an amount)

• 1 garlic clove, finely minced

• 1 tablespoon brown sugar

• 1 1/2 tablespoons cooking oil (i used coconut oil)

• 1/2 onion, diced (i used a whole onion)

• 1 large carrot, shredded

• 1 small zucchini, diced

• 2 handfuls spinach leaves

• optional: top with toasted sesame seeds

what you'll do:

• cook the rice according to the directions on the package

• cut the steak if you didn't purchase pre-cut (we did, it was great)

• in a large mixing bowl, mix the soy sauce, sesame oil, ginger, garlic, and brown sugar

• mix in the beef to coat

• chop up the veggies

• heat oil in a large pan

• add the onions and saute

• add the beef, cook until just barely pink

• add in the carrots and zucchini, let simmer for a about 5 minutes to cook the veggies

• turn off the heat and toss the spinach until it is wilted

• serve over rice and add some extra soy sauce/tamari if you're like us, and love sauce