Korean-Style Beef And Rice Bowl

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Beef Board Recipes


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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

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