Recipe
Bibimbap
Prep time: 30 minutes for marinade; ~45 minutes for rice
| Cook time: <10 minutes Yield: 4 servings 2 teaspoons low-sodium soy sauce ½ teaspoon minced peeled fresh ginger 1 garlic clove, minced 4 ounces eye of round or top round steak, thinly sliced Cooking spray 1 cup (2-inch) julienne-cut carrot 1 cup (2-inch) julienne-cut English cucumber ½ teaspoon sesame seeds, toasted |
½ teaspoon rice vinegar ⅛ teaspoon kosher salt ⅛ teaspoon dark sesame oil 1 garlic clove, minced 4 large eggs, divided ¼ teaspoon kosher salt 3 cups hot cooked short-grain rice 1 cup thinly sliced shiitake mushroom caps 1 cup Seasoned Spinach Sambal oelek or Thai chile paste to taste (optional) |
Combine the first 4 ingredients in a zip-top plastic bag. Seal and marinate in the refrigerator for 30 minutes. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add beef mixture; stir-fry for 3 minutes or until done. Remove from the pan. Cover and keep warm.
Cook carrot in boiling water 1 minute or until crisp-tender. Drain. Rinse with cold water; drain and set aside.
Combine cucumber and next 5 ingredients (cucumber through 1 garlic clove); set aside.
Heat skillet coated with cooking spray over medium-high heat. Break 1 egg into a hot skillet. Cook egg for 1 minute; carefully turn over. Sprinkle with a dash of salt. Cook an additional minute or until desired degree of doneness. Remove from the pan. Cover and keep warm. Repeat procedure with remaining eggs and salt.
Spoon ¾ cup rice into each of 4 bowls. Arrange ¼ cup each of beef, carrot, cucumber mixture, mushrooms, and Seasoned Spinach over each serving. Top each serving with 1 egg and 1 teaspoon sambal oelek or chile paste, if using.
Adapted from https://www.myrecipes.com/recipe/bibimbop-rice-vegetable-medley