Korean Barbecue Rice Bowl

• 1 (15 ounce) package beef roast in au jus
• 1 (8.5 ounce) package UNCLE BEN'S(R) Jasmine READY RICE(R)
• 1 tablespoon vegetable oil, divided
• 1 (8 ounce) package button mushrooms, quartered
• 1 teaspoon Korean barbecue sauce
• 4 cups baby spinach
• 1 clove garlic, finely chopped
• 2 cups shredded carrots
• 1 teaspoon chopped fresh ginger root
• 2 tablespoons Korean barbecue sauce, or to taste

1. Heat beef according to package directions.
2. While beef is resting, heat rice as directed on package.
3. In a medium skillet, heat 2 teaspoons of oil over medium-high heat. Cook and stir mushrooms for 3 to 4 minutes; transfer to a medium bowl. Stir in 1 teaspoon barbecue sauce. Keep warm.
4. In the same skillet, heat spinach, garlic, and 1 tablespoon water for 1 minute or until spinach is bright green and reduced in size. Transfer to a serving bowl; keep warm.
5. Add remaining 1 teaspoon oil to the skillet. Cook and stir carrots and ginger over medium-high heat for 1 minute or until carrots are crisp-tender. Transfer to a serving bowl; keep warm.
6. Cut beef into smaller pieces. Divide all ingredients among 4 bowls; drizzle with additional Korean barbecue sauce.

beef roast, jasmine, vegetable oil, button mushrooms, barbecue sauce, baby spinach, clove garlic, carrots, fresh ginger root, barbecue sauce

Taken from www.allrecipes.com/recipe/262515/korean-barbecue-rice-bowl/ (may not work)