Beef bibimbap with crunchy vegetables
5
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Recreate this signature Korean dish for your next Fakeway meal.
Ingredients
Brown rice microwave packet
250 g
Beef rump steak, raw
320 g, (Buy 400g) thinly sliced
Sesame oil
2 tsp
Carrot(s)
2 medium, cut into thin batons
Zucchini
2 small, cut into thin batons
Green shallot(s)
4 individual, cut into 5cm lengths
Red capsicum
2 medium, thinly sliced
Reduced salt soy sauce
1 tbs
Egg(s)
4 medium
Chilli sauce
1 tbs, hot
Oil spray
1 x 3 second spray(s)
Fresh coriander
1 tbs, leaves to serve
Instructions
1
Combine steak and half the sesame oil in a medium bowl. Heat a wok on high heat. Stir-fry the steak for 1-2 minutes or until browned. Transfer to a large plate and cover to keep warm.
2
Heat remaining sesame oil over high heat. Stir-fry carrot, zucchini, shallot and capsicum for 3 minutes or until just tender. Add soy sauce and stir-fry until well combined.
3
Meanwhile, lightly spray a large non-stick frying pan with oil and heat on medium-high. Fry eggs for 2-3 minutes or until just set, or cooked to your liking.
4
Microwave rice following packet instructions. Divide rice, steak and vegetabless between bowls. Top with an egg and a drizzle of chilli sauce and coriander leaves.
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