Korean Barbecue Rice Bowl - cooking recipe

Ingredients

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

Preparation

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.