Korean Beef Rice Bowl

• About 2 cups raw Asian short grain rice
• 1 1/4 pounds sirloin tip steak
• 3 tablespoons dark soy sauce
• 1 1/2 tablespoons brown sugar
• 1 tablespoon vegetable or canola oil, plus more for frying
• Juice of 1/2 lime
• 1 teaspoon sambal oelek, or other Asian chile paste
• 1 plump garlic clove, minced
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger (optional)
• 1 small sweet onion, diced
• 1 large carrot, cut into matchsticks (1 cup)
• 3/4 cup fresh, or frozen peas
• small-medium zucchini, diced
• 2 big handfuls fresh baby spinach leaves
• Sea salt to taste
• 1 tablespoon toasted sesame seeds

1. Cook rice according to package directions. Keep warm.
2. Cut steak into thin slices, across the grain. In a medium bowl, combine the soy sauce, brown sugar, 1 tablespoon oil, sesame oil and ginger (if using). Add the beef and toss to coat. Marinate 30 minutes, up to 4 hours.
3. Heat a large frying pan or wok on medium high heat. When hot swirl in about 2 tablespoons oil. Add onions and saute for 1-2 minutes or 'til edges are golden. 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 hot pan, tossing with the onion. Saute for 2-3 minutes until just barely pink.
4. Add peas and carrots, cook for 2 minutes. Add zucchini, and a bit of salt to taste, cook for another minute. Toss in the spinach and cook for an additional minute. Sprinkle with sesame seeds. Serve on warm, rice. Yum!
5. Adapted from Steamy Kitchen forrnThe Last Wonton. Thanks oodles, once again, Jaden!

asian short grain rice, soy sauce, brown sugar, vegetable, lime, sambal oelek, garlic, sesame oil, ginger, sweet onion, carrot, fresh, zucchini, baby spinach, salt, sesame seeds

Taken from food52.com/recipes/73779-korean-beef-rice-bowl (may not work)