| Ingredients: 1 1/2 Pound(s) beef tenderloin 1 Bunch(s) cleaned, roughly chopped spinach 1 Drop(s) oil, vegetable 4 Cup(s) cooked rice, white 1 Dash(s) butter, unsalted 1 Dash(s) freshly ground black pepper 3 Clove(s) minced garlic 1 Tablespoon(s) grape seed oil 3 Tablespoon(s) gochujang 1 Tablespoon(s) soy sauce 1/2 Tablespoon(s) to 1 TBSP sugar 3 Tablespoon(s) water 2 Teaspoon(s) oil, toasted sesame 2 Teaspoon(s) toasted sesame seeds |
Directions:
You can use Beef tenderloin, ribeye or striploin steak; and any kind of greens or veggies. Really, any meat and any veggie. Instructions To make the sauce; heat 1 tablespoon of oil in a small skillet and saute the garlic until fragrant. add the rest of the ingredients and mix well. Bring to a full boil over medium heat and let it thicken a little. Remove from the heat and set aside. The sauce will thicken more as it cools. Season the steak with salt and pepper and cook to medium or desired doneness. Remove from the skillet and set aside to rest. Saute the spinach with a little bit of salt in the same skillet until wilted and soft. Remove from skillet and set aside. Cut the steak into thin strips. Bring the skillet over medium heat again, spread rice, and top with beef slices and the spinach. Drizzle the sauce, about 3-4 tablespoon, let the whole thing sizzle and start tossing together to coat everything with the sauce. Taste and add more sauce if needed. Once everything is all mixed, remove the skillet from heat. Drizzle a little more sesame oil and sesame seeds as you desire. Serve immediately. |