Korean Steak Bibimbap
Sesame-Soy Cauli-Rice with Spinach
Ingredients
- 1 (12-oz) pkg matchstick-cut carrots
- 2 Tbsp water
- ¼ cup soy sauce
- 4 Tbsp dark sesame oil, divided
- 2 Tbsp gochujang (Korean chile paste)
- 2 Tbsp honey
- 1½ lb flank steak, thinly sliced
- 1 (8-oz) pkg sliced mushrooms
- 6 large eggs
Instructions
- Combine carrots and water in a microwave-safe 2-quart dish. Cover with plastic wrap, and fold back one corner to vent. Microwave at HIGH 2 to 3 minutes or until carrots are crisp-tender.
- Meanwhile, combine soy sauce, 2 Tbsp oil, gochujang, and honey in a bowl.
- Cook steak in 1 Tbsp hot oil in a large nonstick skillet or wok over medium heat 1 to 2 minutes or until browned. Remove from skillet, and keep warm.
- Add mushrooms to skillet; cook 4 to 5 minutes or until browned. Add steak and half of soy sauce mixture; cook 3 to 4 minutes or until sauce is slightly thickened. Remove from heat; keep warm.
- Heat 1 Tbsp oil in skillet over medium heat. Crack eggs into skillet; cook 2 minutes per side or to desired doneness.
- Divide Sesame-Soy Caul-Rice with Spinach recipe among 6 bowls. Top with steak mixture, vegetables, and eggs. Drizzle with remaining sauce.
Side Dish Ingredients
- 2 (12-oz) pkg frozen riced cauliflower
- 1 (5-oz) pkg baby spinach
- 1 Tbsp toasted sesame seeds
- 2 Tbsp soy sauce
Side Dish Instructions
- Cook cauliflower according to package directions. Stir in spinach, sesame seeds, and soy sauce while warm.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
362
|
152
|
514
|
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