Bulgogi Rice Bowl from Love Your Leftovers by Nick Evans

Ingredients

• 2 tablespoons toasted sesame oil
• Kimchi, garnish (optional)
• 4 ounces (about 3 loosely packed cups) fresh spinach
• 1 tablespoon sriracha chili sauce
• 1 tablespoon vegetable oil
• 1 cup shredded carrots
• ½ cup thinly sliced red onion
• cooked rice for serving
• 2 teaspoons cornstarch
• ¼ cup sesame seeds (I like a mix of black and white), garnish
• 1 tablespoon brown sugar
• ½ pounds sirloin steak
• ½ cup beef stock
• ¼ cup soy sauce
• ¼ cup peeled and minced fresh ginger (about a 3-inch piece)