1 lb (450 g) extra-lean ground beef
4 cloves garlic, minced
3 tbsp (45 mL) soy sauce, divided
2 tbsp (30 mL) packed brown sugar
1 tbsp (15 mL) grated fresh ginger
1 tbsp (15 mL) rice vinegar (unseasoned)
pinch of salt
1 1/2 cups (375 mL) Long Grain Rice
1 pkg (227 g) fresh shiitake mushrooms, stemmed and sliced
I small onion, diced
1 cup (250 mL) matchstick carrots
2 cups (500 mL) Baby Spinach
1 tbsp (15 mL) butter or veg oil
1 tsp (5 mL) sesame oil
1 tbsp (15 mL) toasted sesame seeds
Mix beef, garlic, 2 tbsp (30 mL) of the soy sauce, brown sugar, ginger, vinegar and salt.
Let stand 10 min.
Meanwhile, cook rice according to package instructions.
Cook beef mixture in large non-stick skillet 10 min., breaking up into small pieces with back of spoon, until no longer pink. Add mushrooms and onion.
Cook, stirring occasionally, 5 min. or until mushrooms are tender and onion is translucent.
Meanwhile, steam carrots in steamer basket over saucepan of simmering water, about 4 min., or until slightly softened. Push to one side of steamer; add spinach to other side. Steam 2 min. or until spinach is wilted. (Or cook carrots and spinach in skillet with a splash of water until veggies are slightly softened.) Set aside
Heat vegetable oil in large non-stick skillet over medium-low heat.
Crack eggs into skillet and cook about 5 min. or until whites are set and yolks are desired doneness. Divide rice into 4 warmed bowls.
Top with beef mixture, carrots and spinach.
Stir together remaining 1 tbsp (15 mL) soy sauce and the sesame oil.
Drizzle over vegetables.
Top each bowl with an egg.
Sprinkle with sesame seeds to serve.