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- Preparing Time: 20 minutes
- Total Time: -
- Served Person: 4
- 2 cups shredded carrots
- 4 cups baby spinach
- 1 clove garlic, finely chopped
- 1 (15 ounce) package beef roast in au jus
- 1 (8.5 ounce) package uncle ben's® jasmine ready rice®
- 1 tablespoon vegetable oil, divided
- 1 (8 ounce) package button mushrooms, quartered
- 1 teaspoon korean barbecue sauce
- 1 teaspoon chopped fresh ginger root
- 2 tablespoons korean barbecue sauce, or to taste
- Carbohydrate 36.8
- Cholesterol 57
- Fat 11.8
- Protein 25.8
- Sodium 566
- Calories 352 calories;
Heat beef according to package directions. While beef is resting, heat rice as directed on package. 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. 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. 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. Cut beef into smaller pieces. Divide all ingredients among 4 bowls; drizzle with additional Korean barbecue sauce.
