Ingredients: |
Ingredients: 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 4 eggs
1 tsp (5 mL) sesame oil 1 tbsp (15 mL) toasted sesame seeds
|
Directions: |
Directions: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. Keep warm. 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. |