Yum! Angela Horkan shows us how to make a Korean-style beef and rice bowl

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MILWAUKEE -- Angela Horkan from the Wisconsin Beef Council joins FOX6 WakeUp to make Korean-style beef and rice bowl.


12 ounces reserved cooked Pepper-Crusted Tri-Tip Roast, thinly sliced

4 teaspoons olive oil, divided
4 cups lightly packed fresh baby spinach
2 cups shredded carrots
1-1/2 cups thinly sliced English or hothouse cucumber
1 tablespoon rice vinegar
4 eggs
2 cups hot cooked short-grain white rice (such as glutinous, sticky, botan or arborio)
1/2 cup reserved Garlic-Sherry Sauce
1 to 2 teaspoons chili garlic sauce
1 teaspoon sesame oil


  1. Cut beef roast into thin strips; set aside.
  2. Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add spinach, carrots and cucumber. Cover; cook 4 to 5 minutes or until spinach is wilted and cucumber is tender, stirring once. Stir in vinegar; season with salt, if desired. Remove from skillet; keep warm.
  3. Heat remaining 2 teaspoons oil in same skillet over medium-high heat until hot. Break eggs, 1 at a time, into skillet; reduce heat to low. Cook 30 to 60 seconds or until edges turn white. Cover; continue cooking 5 to 6 minutes or until whites are completely set and yolks are desired doneness.
  4. Meanwhile, prepare Sauce. Combine reserved Garlic-Sherry Sauce, chili garlic sauce and oil in small microwave-safe bowl. Cover; microwave on HIGH 1 to 1-1/2 minutes or until hot, stirring once. Let stand 1 minute.
  5. To serve, place 1/2 cup rice in each of 4 bowls. Top evenly with vegetables, beef and eggs. Drizzle with sauce.


Long-grain white rice may be substituted for short-grain rice.Cook's Tip:  One-quarter teaspoon minced garlic and 1/4 teaspoon crushed red pepper may be substituted for chili garlic sauce.Cook's Tip:  Sauce ingredients may be combined in small saucepan and heated over medium heat 4 to 5 minutes, stirring occasionally.

Nutrition information per serving: 453 calories; 17 g fat (5 g saturated fat; 9 g monounsaturated fat); 272 mg cholesterol; 546 mg sodium; 40 g carbohydrate; 4.4 g fiber; 34 g protein; 8.7 mg niacin; 0.7 mg vitamin B6; 1.9 mcg vitamin B12; 4.8 mg iron; 50.4 mcg selenium; 5.3 mg zinc; 217.4 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.