Korean-Style Beef Bowl with Brown Rice

by Rachael Ray Show Staff 9:00 AM, August 17, 2015

Aired August 17, 2015

Serves 4

1/2 cup beef stock
1/3 cup brown sugar
1/3 cup Tamari, dark soy sauce or liquid Amino
1 tablespoon plus 1 teaspoon toasted sesame oil
1 inch ginger root, grated
1 round teaspoon chili paste (Rooster on bottle)
4 cloves garlic, chopped
2 tablespoons peanut, other high-temp cooking oil or stir fry oil, infused with ginger and garlic
1 1/2 pounds ground beef
2 cups packed baby spinach or kale
1 large bunch spring onions or scallions, chopped 
Brown or white rice, cooked in chicken stock according to package directions, for serving
2 tablespoons toasted sesame seeds


Whisk together the stock, sugar, soy, sesame, ginger, chili paste and garlic.
Heat a stir-fry pan or round-bottom skillet over high heat with oil, 2 turns of the pan.  When oil smokes, brown meat and crumble; add sauce and stir fry 2-3 minutes. Add spinach or kale, wilt and remove. Add scallions or spring onions to the pan, quicly toss.

Serve over rice topped with sesame seeds.