Easy Bibimbap

Prep Time: 20 min
Cook Time: 15 min
Total Time: 35 min
Servings: 4
  • 1/3 cup Filippo Berio California Extra Virgin Olive Oil, divided
  • 1/4 cup soy sauce
  • 2 tsp sesame oil
  • 3 cloves garlic, minced
  • 1 tsp minced fresh ginger
  • 3/4 lb thinly sliced eye of round steak, cut into 2-inch pieces
  • 8 oz shiitake mushrooms, stemmed and sliced
  • 6 cups baby spinach
  • 4 cups cooked white rice
  • 2 cups bean sprouts
  • 1 cup sliced seeded English cucumber
  • 2 carrots, peeled and cut into matchsticks
  • 1/2 cup kimchi (optional)
  • 1/2 cup thinly sliced green onion
  • 4 eggs
  • 1 tbsp black and white sesame seeds
  • 1/4 cup Korean chili sauce, such as gochujang
      • Whisk together 3 tbsp olive oil, soy sauce, sesame oil, garlic and ginger; divide mixture in half. Toss beef with one portion and mushrooms with the other portion.
      • Heat 1 tbsp olive oil in large nonstick skillet set over medium-high heat; cook mushrooms for 6 to 8 minutes or until browned and tender. Using slotted spoon, transfer to plate; set aside. In same skillet, cook beef for 3 to 5 minutes or just until browned around edges and cooked through. Using slotted spoon, transfer to plate; set aside. In same skillet, cook spinach, tossing until wilted.
      • Divide rice among 4 bowls. Arrange beef, mushrooms, spinach, bean sprouts, cucumber, carrots, kimchi (if using) and green onion in sections over top.
      • Heat remaining olive oil in small nonstick skillet set over medium-high heat; fry eggs, in batches, for 2 to 3 minutes or until crisp around edges but yolk is still runny. Place 1 egg in center of each bowl. Sprinkle with sesame seeds. Serve immediately with dollop of hot sauce.

       

      Tip: For an authentic experience, mix all ingredients together in the bowl before eating. This allows flavors to blend together and the egg yolk and hot sauce to create a rich and flavorful sauce.

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    Categories

    Lunch

    Ingredient: Beef & Veal

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Asian

    Product: California Extra Virgin Olive Oil

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