Bibimbap with Beef recipe

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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

Nutrition Info

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
servingSize: -
sodium: 654.5 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Combine soy sauce, sesame oil, honey, and sherry in a bowl. Add beef strips. Stir. Marinate at room temperature for 15 minutes.

  3. Heat a nonstick wok over high heat. Add the beef and marinade, cook and stir until beef is slightly browned, about 2 minutes.

  4. Divide rice into 4 individual serving bowls. Divide beef mixture over rice. Keep warm.

  5. 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.

Recipe Yield

4 servings

Recipe Note

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

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