Spicy Sesame Rice Bowls

Name: Spicy Sesame Rice Bowls
Prep time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 1/3 c. Korean red pepper paste (gochujang); 2 tbsp. toasted sesame oil; 1 tbsp. soy sauce; 1 tbsp. sugar; 3 cloves garlic, crushed with press; 1 lb. beef top round, cut against grain into very thin 2"-long slices; 12 oz. medium shiitake mushrooms, stemmed; 1 seedless (English) cucumber, thinly sliced; 1/4 c. rice vinegar; 5 oz. baby spinach; 6 c. cooked white rice, hot; Thinly sliced green onions, shredded carrots, kimchi and sesame seeds for serving

By The Good Housekeeping Test KitchenPublished: Jan 24, 2017

beef, white rice, cucumber, lettuce, sesame seeds, carrots over white rice

mike garten

Yields:

Prep Time:

25 mins

Total Time:

35 mins

Jump to recipe

Korean red pepper paste gives this healthy (under 500 calories!) recipe tons of flavor — an Instant Pot just makes it easy.

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Ingredients

1/3 cup Korean red pepper paste (gochujang)
2 Tbsp. toasted sesame oil
1 Tbsp. soy sauce
1 Tbsp. sugar
3 cloves garlic, crushed with press
1 lb. beef top round, cut against grain into very thin 2"-long slices
12 oz. medium shiitake mushrooms, stemmed
1 seedless (English) cucumber, thinly sliced
1/4 cup rice vinegar
5 oz. baby spinach
6 cups cooked white rice, hot
Thinly sliced green onions, shredded carrots, kimchi and sesame seeds for serving

Directions

1. Step 1In large bowl, whisk red pepper paste, sesame oil, soy sauce, sugar, garlic and 1/4 cup of water until smooth; set aside 1/2 cup of sauce. To bowl with remaining sauce, add beef and pinch salt, tossing to coat. Let stand at least 10 minutes or refrigerate up to overnight.
2. Step 2Add beef to pressure-cooker pot along with mushrooms. Cover, lock and bring up to pressure on high. Reduce heat to medium-low, maintaining pressure. Cook 10 minutes.
3. Step 3While beef cooks, toss cucumber with vinegar and 1/4 teaspoon of salt; set aside.
4. Step 4Release pressure by using quick-release function. Divide spinach among 6 serving bowls; top each with 1 cup of rice. Drain cucumbers. Top rice with beef, mushrooms, cucumbers, green onions, carrots, kimchi and sesame seeds; drizzle with reserved sauce.