Spicy Korean Rice Bowl with Bulgogi | Bubbies

Ingredients

• 1 lb beef tenderloin (sliced into ¼ inch strips)
• 2 cups of long-grain white rice
• 1 tbls cooking oil (for stir fry)
• 2 tbls low-sodium soy sauce
• 3 tbls sesame oil
• 2 tbls dark brown sugar (can substitute with honey)
• 3 medium garlic cloves (crushed)
• ½ tsp crushed red pepper flakes
• 5 tablespoons fermented hot pepper paste
• 2 tbls rice vinegar
• 1 ½ cup of matchstick carrots
• ½ cup of alfalfa sprouts
• 1 lb fresh baby spinach
• ¼ cup of button mushrooms
• 4 eggs
• ½ cup of Bubbies' Naturally-Fermented Sauerkraut