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Photo of Beef bibimbap with crunchy vegetables by WW

Beef bibimbap with crunchy vegetables

6 - 8
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Recreate this signature Korean dish for your next Fakeway meal.


Brown rice microwave packet

250 g

Lean beef rump steak

320 g, (Buy 400g) thinly sliced

Sesame oil

2 tsp


2 medium, cut into thin batons


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


4 medium

Chilli sauce

1 tbs, hot

Oil spray

1 x 3 second spray(s)

Fresh coriander

1 tbs, leaves to serve


  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.


SERVING SUGGESTION: Steamed bok choy.