Bibimbop (Rice and Vegetable Medley)

Bibimbop (Rice and Vegetable Medley)
Photo by Photography: Randy Mayor

Ingredients

  • ½ teaspoon sesame seeds, toasted
  • 4 teaspoons sambal oelek or Thai chile paste
  • 4 large eggs, divided
  • 1 cup (2-inch) julienne-cut English cucumber
  • 2 teaspoons low-sodium soy sauce
  • 1/8 teaspoon dark sesame oil
  • 4 ounces eye of round or top round steak, thinly sliced
  • + 29 more ingredients
    • ½ teaspoon minced peeled fresh ginger
    • 1 cup Seasoned Spinach
    • 1 cup (2-inch) julienne-cut carrot
    • 3 cups hot cooked short-grain rice
    • 1 garlic clove, minced
    • 1 garlic clove, minced
    • 1 cup Seasoned Spinach
    • 1 cup thinly sliced shiitake mushroom caps
    • 1/8 teaspoon kosher salt
    • 1 cup (2-inch) julienne-cut carrot
    • 4 teaspoons sambal oelek or Thai chile paste
    • ½ teaspoon rice vinegar
    • 1 garlic clove, minced
    • ¼ teaspoon kosher salt
    • ½ teaspoon sesame seeds, toasted
    • ½ teaspoon rice vinegar
    • Cooking spray
    • 2 teaspoons low-sodium soy sauce
    • 1 cup thinly sliced shiitake mushroom caps
    • ½ teaspoon minced peeled fresh ginger
    • 4 large eggs, divided
    • 3 cups hot cooked short-grain rice
    • 4 ounces eye of round or top round steak, thinly sliced
    • 1 cup (2-inch) julienne-cut English cucumber
    • ¼ teaspoon kosher salt
    • Cooking spray
    • 1/8 teaspoon kosher salt
    • 1/8 teaspoon dark sesame oil
    • 1 garlic clove, minced

Combine first 4 ingredients in a zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done. Remove from pan. Cover and keep warm. Cook carrot in boiling water...

View full recipe at My Recipes

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