Ingredients

• 1 tablespoon soy sauce
• 1 tablespoon plus 1/2 teaspoon chili garlic paste, divided
• 6 ounces trimmed flank steak, thinly sliced
• 1/2 cup broccoli florets
• 1/2 cup sugar snap peas or snow peas
• 1/2 cup sliced carrots
• 1/2 cup sliced cucumbers
• 1/2 teaspoon sesame oil
• 1 teaspoon sesame seeds, toasted
• 1 tablespoon canola oil
• 2 cups cooked rice, hot
• 1 cup baby spinach
• 1 cup thinly sliced mushrooms

Instructions

1. Mix soy sauce and 1 tablespoon chili paste in a small bowl. Spread mixture over steak and let marinate in the refrigerator for 1 hour.
2. Microwave the broccoli, peas, and carrots in a covered microwave-safe dish with 2 tablespoons of water for 2 minutes or until crisp tender. Rinse under cold water and drain. Mix the vegetables with the cucumbers, sesame oil, remaining chili paste, and sesame seeds. Cover and set aside.
3. Heat a nonstick skillet over medium-high heat. Add canola oil and heat. Then add beef and cook for 2 to 3 minutes, stirring constantly.
4. To serve, divide the rice evenly among 6 bowls. Evenly divide vegetable mixture over rice, followed by beef, then spinach and mushrooms. Serve.