BBQ BEEF BOWL

– 250 mL (1 cup) uncooked brown rice

BBQ beef
– 30 mL (2 tbsp) lower sodium soy sauce
– 45 mL (3 tbsp) hoisin sauce
– 5 mL (1 tsp) sesame oil
– 60 mL (1/4 cup) unsweetened applesauce
– 15 mL (1 tbsp) ginger, minced
– 6 cloves garlic, minced
– 60 mL (1/4 cup) water
– 10 mL (2 tsp) cornstarch
– 454 g (1 lb) extra lean ground beef
– 125 mL (1/2 cup) sliced green onion

Toppings
– 256 g (1 pkg) spinach
– 180 mL (3/4 cup) frozen corn
– 15 mL (1 tbsp) vegetable oil
– 6 eggs
– 80 mL (1/3 cup) kimchi
– 180 mL (3/4 cup) grated carrots

1. Prepare brown rice according to the package instructions. Set aside.
2. In a small bowl, mix together soy sauce, hoisin sauce, sesame oil, applesauce, ginger, garlic, water and cornstarch. Stir until cornstarch is dissolved and set aside.
3. Place extra lean ground beef in a large pan over medium heat. Cook for 6 to 8 minutes or until nicely browned.
4. Pour in prepared sauce and cook, for 2 minutes or until sauce has reduced by half.
5. Stir green onions into cooked beef and remove from the pan.
6. In the same pan over medium-high heat, add washed spinach and stir while cooking to wilt. Cook until water has evaporated and remove from pan.
7. Again, in the same pan, add corn and cook for 3 to 4 minutes or until golden brown.
8. Prepare the eggs: Bring a small pot of water to a boil. Carefully lower eggs into pot and return to a rolling boil. Cover and continue cooking for 7 minutes. Carefully remove eggs from pot and place into an ice bath. Once cool enough to handle, peel eggs and set aside.
9. To assemble: Place 125 mL (1/2 cup) rice into each bowl. Top each bowl with cooked spinach, corn, kimchi, grated carrots, cooked beef, and an egg.