- Prep time 15 minutes
- Total time 30 minutes
- Portion size 6 servings
Ingredients
Method
Remove rice from pre-portioned pouches; set aside.
In large nonstick skillet, heat oil over medium-high heat; cook beef, stirring occasionally, for 2 or 3 minutes or until starting to brown. Stir in 2 tbsp (30 mL) of the teriyaki sauce; cook for 30 seconds to 1 minute or until beef is well coated. Transfer to bowl; keep warm.
Stir remaining teriyaki sauce and 2 1/2 cups (625 mL) water into skillet; bring to boil. Add rice and reduce heat; cover and simmer for 10 minutes. Remove from heat; stir in beef and let stand for 5 minutes or until liquid is absorbed.
Serve rice and beef mixture in romaine leaves with kimchi. Garnish with sesame seeds (if using).
Tips:
1. Serve with Sriracha hot sauce and sliced green onions if desired.
2. It’s easier to slice the beef thinly if you freeze it slightly first.
Nutritional facts Per serving
- Fibre 1 g
- Sodium 810 mg
- Sugars 3 g
- Protein 20 g
- Calories 240
- Total fat 8 g
- Cholesterol 40 mg
- Total carbohydrate 21 g
