Sesame soy beef bibimbap
6
Points®
Total time: 35 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Try our version of the Korean signature dish for a low-fat, high-taste dinner
Ingredients
Beef rump steak, raw
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
Carrot(s)
4 medium, cut into matchsticks
Zucchini
2 large, cut into matchsticks
Bean sprouts
4 cup(s), (160g)
Egg(s)
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
Instructions
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.
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