EASY BIBIMBAP

Easy bibimbap image

A Korean rice bowl packed with goodies - sliced steak, fried egg, spinach, carrot and toasted sesame seeds, plus gochujang or sriracha for a chilli kick

Provided by Good Food team

Time 35m

Number Of Ingredients 13

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Ingredients

100g thin beef steak
2 tsp light soy sauce, plus extra to serve
120g rice
sunflower oil
1 carrot, cut into matchsticks
50g spinach
2 eggs
½ tsp toasted sesame seeds
thumb sized piece of fresh root ginger, peeled and cut into fine matchsticks
2 tbsp gochujang or 4 tsp sriracha and 2 tsp white miso paste
2 tsp toasted sesame seeds
2 tsp cider vinegar
4 tsp light soy sauce

Steps:

Put the steak into a bowl and add the soy sauce.
Boil the rice following packet instructions. Meanwhile heat 1 tsp oil in a frying pan or wok then add the steak, leaving the soy sauce behind in the bowl. Fry quickly at a high temperature until well browned on the outside, put it onto a board and cover with foil to rest. Now fry the carrots in the same pan, stir frying for 2-3 mins until starting to soften then transfer to a plate. Next add the spinach and fry until just wilted (about a minute). Finally fry the eggs, adding a little extra oil if the pan is dry.
When the rice is cooked, drain and pile into 2 bowls. Slice the steak then put it on top of the rice. Next to that add a clump of the cooked carrots, then the spinach and finally the ginger. Scatter the sesame seeds over the top. Stir all of the sauce ingredients together in a bowl and serve alongside the rice. The best way to eat it is to dollop on a good serving of the sauce, break into the egg and stir everything together so the sauce and the runny egg yolk get deliciously mixed up with all the vegetables and steak.

Nutrition Facts : Calories 494 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.4 milligram of sodium