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Photo of Sesame soy beef bibimbap by WW

Sesame soy beef bibimbap

3 - 9
PersonalPoints™ per serving
Total Time
35 min
15 min
15 min
Try our version of the Korean signature dish for a low-fat, high-taste dinner


Lean beef rump steak

240 g, (buy 300g), fat trimmed

Sesame oil

2 tsp

Reduced salt soy sauce

2 tbs

Fresh ginger

2 tsp, grated

Olive oil

2 tsp


4 medium, cut into matchsticks


2 large, cut into matchsticks

Bean sprouts

4 cup(s), (160g)


4 medium, at room temperature

Cooked brown rice

2 cup(s), (340g)

Chilli sauce

1 tbs, to serve

Oil spray

1 x 3 second spray(s)

Fresh chives

1 tbs, snipped


  1. Combine the sesame oil, soy sauce and ginger in a shallow dish. Add the beef and turn to coat. Set aside for 5 minutes to marinate.
  2. Heat a barbecue or chargrill on medium-high. Add the beef and cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover the beef with foil and set aside for 5 minutes to rest. Thinly slice.
  3. Meanwhile, heat a wok over high heat. Add olive oil and heat for 30 seconds. Add carrot and stir-fry for 2 minutes. Add zucchini and stir-fry for 1 minute. Add sprouts and stir-fry until all the vegetables are just cooked.
  4. Lightly spray a non-stick frying pan with oil and heat over medium-high heat. Crack the eggs, 1 at a time, into the pan and cook to your liking.
  5. Reheat the rice in the microwave on high for 1 minute. To serve, divide the rice, vegetables and beef between serving bowls. Top each serving with 1 egg and sprinkle with chives. Serve with chilli sauce.