Beef bibimbap with crunchy vegetables
brown rice microwave packet
lean beef rump steak
320 g, (Buy 400g) thinly sliced
2 medium, cut into thin batons
2 small, cut into thin batons
4 individual, cut into 5cm lengths
2 medium, thinly sliced
reduced salt soy sauce
1 tbs, hot
1 x 3 second spray(s)
1 tbs, leaves to serve
- 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.
- 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.
- 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.
- 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.