Beef Bibimbap

Ingredients

• 8 oz beef ribeye or sirloin, thinly sliced
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tbsp gochujang
• 1 tbsp sugar
• 3 cloves garlic, minced
• 2 cups cooked white rice
• 1 medium carrot, julienned
• 4 oz spinach
• 4 oz shiitake mushrooms, sliced
• 1 small zucchini, julienned
• 2 eggs
• 1 tbsp toasted sesame seeds(optional)
• 2 green onions, sliced(optional)
• 1 tbsp vegetable oil

Instructions

1. 1

   Marinate the beef: whisk together 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp sugar, and half the garlic. Coat the sliced beef and let it marinate 20 minutes while prepping vegetables.

2. 2

   Prepare the vegetables: julienne the carrot and zucchini, slice mushrooms, and rinse spinach. Cook rice if not already made.

3. 3

   Heat 1 tsp vegetable oil in a skillet over medium-high heat. Stir-fry carrots 2 minutes, then zucchini 2 minutes, mushrooms 3 minutes, and spinach 1 minute, seasoning each lightly with a dash of soy sauce. Set aside in separate piles.

4. 4

   In the same skillet, stir-fry the marinated beef with remaining garlic over high heat for 4-5 minutes until browned and caramelized.

5. 5

   Fry the eggs sunny-side up in a lightly oiled pan, about 3 minutes, keeping yolks runny.

6. 6

   Mix gochujang with 1 tbsp sesame oil and 1 tsp sugar to make the sauce.

7. 7

   Divide warm rice between two bowls. Arrange vegetables and beef in sections on top, place a fried egg in the center, drizzle with gochujang sauce, and sprinkle with sesame seeds and green onions. Serve immediately, mixing everything together before eating.