BIBIMBAP WITH BEEF

Bibimbap with Beef image

This bibimbap is a Korean veggie beef rice bowl with slightly sweet beef - crisp and flavorful!

Provided by Kathi Starecki Quinn

Categories World Cuisine Recipes Asian Korean

Time 34m

Yield 4

Number Of Ingredients 14

Ingredients

½ pound beef top sirloin steak
2 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons honey
2 teaspoons dry sherry
4 cups hot cooked rice
2 teaspoons vegetable oil
1 carrot, thinly sliced
1 ½ cups bean sprouts
½ cup peeled and matchstick-cut daikon radish
¼ teaspoon salt
ground black pepper to taste
⅛ teaspoon cayenne pepper, or to taste
1 cup fresh spinach

Steps:

Cut steak across the grain into slices about 2 inches long and 1/4-inch wide. Stack the slices and cut lengthwise into 1/4-inch strips.
Combine soy sauce, sesame oil, honey, and sherry in a bowl. Add beef strips. Stir. Marinate at room temperature for 15 minutes.
Heat a nonstick wok over high heat. Add the beef and marinade; cook and stir until beef is slightly browned, about 2 minutes.
Divide rice into 4 individual serving bowls. Divide beef mixture over rice. Keep warm.
Heat oil in the same wok over medium-high heat. Add carrot, bean sprouts, daikon, salt, black pepper, and cayenne pepper. Cook and stir until slightly tender, about 1 minute. Add spinach. Cook until wilted, about 1 minute. Divide vegetable mixture over the beef and rice.

Nutrition Facts : Calories 363.2 calories, Carbohydrate 52.5 g, Cholesterol 24.5 mg, Fat 9.5 g, Fiber 2 g, Protein 15.8 g, SaturatedFat 2.2 g, Sodium 654.5 mg, Sugar 5.5 g