Marinade for the beef :
Sprouts and spinach:
Marinade for the sprouts and spinach:
Korean red pepper sauce:
In a bowl combine the ingredients for the beef marinade, pour over the beef and set aside.
Wash the brown rice until the water comes out clear.Cook the rice following the instructions in the package.
In another bowl, combine the ingredients for the korean red pepper sauce, get a consistency of a thick cream, set aside.
Place the squash, cucumber, korean pepper and sprouts into separate bowls, sprinkle a little bit of salt over the squash and cucumber so you can extract the excess of water.
Squeeze out the excess water from the cucumber and squash using a cloth, repeat if necessary, set aside.
Blanch the spinach until bright green (around 30 seconds)
Shock in ice water to stop the cooking process, squeeze out the excess of water and set aside.
Combine cucumber marinade ingredients and pour over the cucumber, set aside.
Combine the ingredients for the sprouts and spinach marinade, pour half the marinade over the sprouts and half over the spinach.
In a large wok, sauté the sprouts in 1 tbs soy sauce and a little of oil, stir fry until tender, about one minute, set aside.
On the same wok, sauté the spinach for about 30 seconds, set aside.
Sauté the beef until done and set aside, then do the same with the mushrooms.
Sauté the squash for about 2 minutes, set aside
Sauté the korean red pepper for a minute, set aside.
Fry the egg (in your prefered way), set aside.
In individual bowls, place about a cup of brown rice, arrange the vegetables on the rice, alternating dark colors with light ones.
Place the beef in the center with a tablespoon of korean red pepper sauce.
Place the egg on top of the sauce.
Sprinkle some sesame seeds for garnish.