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1
Cut the beef cross grain in strips, for this one I had a streak I bought it on sale.
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2
I cut it in thirds, then cross cut those for 2 inch x 1 inch x 1/8 inch strips.
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3
Season the streak strips with salt and pepper, I would be light on the salt, this seems to have enough.
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4
Mix all sauce ingredients, except for garlic
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5
Heat about 1 tablespoon (med to med-high) oil in a pan, add chopped garlic, cook for about 1 minute
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6
Add sauce to pan, allow to boil and thicken a little.
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7
Remove sauce from heat, set aside
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8
Heat 1 tablespoon oil in a skillet, same heat as sauce, add beef to oil, stir fry until desired doneness.
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9
Remove beef to a plate when done
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10
Add spinach to beef pan, with beef drippings, same heat
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11
Cook until well wilted, keep flipping, I used tongs.
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12
Add rice to spinach, turn heat down to med, stir to combine, it is easier to do this before adding the rest.
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13
Add beef back in, add about half the sauce.
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14
Combine well.
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15
Taste, add more sauce until you like it.
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16
Serve, sprinkle sesame seeds, sliced green onions
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17
NOTES - I would imagine frozen spinach could also be used, but I have not done that.
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18
If you use a thin hot sauce instead of say gochujang paste, add a teaspoon of flour to the water for the sauce to help it thicken.
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19
A medium grain rice I think works best for this, but long grain and brown is fine also.
