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Full Online Book HomeLearning KitchenAsian - Beef - Bibimbop (rice And Vegetable Medley)
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Asian - Beef -  Bibimbop (rice And Vegetable Medley) Post by :kbmarketing Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1597

Click below to download : Asian - Beef - Bibimbop (rice And Vegetable Medley) (Format : PDF)

Asian - Beef - Bibimbop (rice And Vegetable Medley)

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


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 1 minute or until crisp-tender. Drain. Rinse with cold water; drain and set aside.

Combine cucumber and next 5 ingredients (cucumber through 1 garlic clove); set aside.
Heat skillet coated with cooking spray over medium-high heat. Break 1 egg into hot skillet. Cook egg 1 minute; carefully turn over. Sprinkle with dash of salt. Cook an additional minute or until desired degree of doneness. Remove from pan. Cover and keep warm. Repeat procedure with remaining eggs and salt.

Spoon 3/4 cup rice into each of 4 bowls. Arrange 1/4 cup each of beef, carrot, cucumber mixture, mushrooms, and Seasoned Spinach over each serving. Top each serving with 1 egg and 1 teaspoon sambal oelek.

374 cal, 8.3g fat, 23.8g pro, 50.6g carb, 5.6g fiber, 238mg chol, 6.9mg iron, 699mg sod, 138mg calc.

Source: Cooking Light-3/03

Serving Ideas : "Koreans like this spicy, so they add at least 2 teaspoons chile paste per serving after cooking. It's customary to stir everything together before eating; omit that step to taste each element independently.
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