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| Bibimbap with Beef |
"This bibimbap is a Korean veggie beef rice bowl with slightly sweet beef - crisp and flavorful!"
Ingredients :
- 1/2 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 1/2 cups bean sprouts
- 1/2 cup peeled and matchstick-cut daikon radish
- 1/4 teaspoon salt
- ground black pepper to taste
- 1/8 teaspoon cayenne pepper, or to taste
- 1 cup fresh spinach
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 34M |
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- 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.
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