Korean Steak Bibimbap
Sesame-Soy Cauli-Rice with Spinach
Ingredients
- 1 cup matchstick-cut carrots
- 1 Tbsp water
- 2½ Tbsp soy sauce
- 2 Tbsp dark sesame oil, divided
- 1 Tbsp gochujang (Korean chile paste)
- 2 tsp honey
- ¾ lb flank steak, thinly sliced
- ½ (8-oz) pkg sliced mushrooms
- 2 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, 1 Tbsp oil, gochujang, and honey in a bowl.
- Cook steak in ½ 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 ½ Tbsp oil in skillet over medium heat. Crack eggs into skillet; cook 2 minutes per side or to desired doneness.
- Divide Sesame-Soy Cauli-Rice with Spinach recipe between 2 bowls. Top with steak mixture, vegetables, and eggs. Drizzle with remaining sauce.
Side Dish Ingredients
- 1 (12-oz) pkg frozen riced cauliflower
- ½ (5-oz) pkg baby spinach
- ½ Tbsp toasted sesame seeds
- 1 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 | 2 | 2 | |
| Calories |
362
|
152
|
514
|
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