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
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.
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.
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.
To serve, divide the rice evenly among 6 bowls. Evenly divide vegetable mixture over rice, followed by beef, then spinach and mushrooms. Serve.
