Bibimbap rice bowls
Dry short grain brown rice
1 cup(s), or medium-grain
Low sodium soy sauce
Toasted sesame oil
1½ tsp, divided
3 medium clove(s), grated and divided
Uncooked lean beef top sirloin steak
8 oz, thinly sliced and cut into 1-in-long pieces
Gochujang hot pepper paste
1 cup(s), matchstick-cut
Mung bean sprouts
⅜ tsp, divided
4 item(s), large
- Place the rice in a strainer and rinse under cold water. Place rice and 1⅓ cups water in a small saucepan; let stand 15 minutes. Bring to a boil over high heat; cover, reduce heat to low, and simmer 30 minutes. Remove from heat and let stand 10 minutes.
- Meanwhile, in a medium bowl, stir the soy sauce, ½ tsp oil, and half of garlic. Add the beef and stir well to coat. Marinate at room temperature for 15 to 20 minutes. In a small bowl, stir the gochujang, 1 tbsp water, sugar, and vinegar; set aside.
- Coat a large nonstick skillet with cooking spray. Heat the pan over medium-high heat. Add the carrots to the pan; sauté until crisp-tender, about 2 minutes. Remove the carrots from the pan.
- Add ½ tsp oil, half of remaining garlic, and bean sprouts to the pan; sauté until crisp-tender, 1 to 2 minutes. Stir in ⅛ tsp salt. Remove the bean sprouts from the pan.
- Add remaining ½ tsp oil, remaining garlic, and spinach to pan; sauté until spinach wilts, about 3 minutes. Stir in ⅛ tsp salt. Remove the spinach from the pan.
- Off heat, coat the pan with cooking spray. Add the beef mixture to the pan; sauté until browned and cooked through, about 3 minutes. Remove the beef from the pan and wipe the pan clean with paper towels.
- Reduce heat to medium. Crack the eggs into the pan; cook until the whites are set and yolks are still runny, 3 to 4 minutes. Sprinkle eggs with remaining ⅛ tsp salt.
- When the rice is done, fluff with a fork and divide evenly among 4 bowls (about ¾ cup per bowl). Top bowls evenly with carrots, bean sprouts, spinach, and beef. Top each bowl with 1 egg and about 1 tbsp sauce.
- Serving size: 1 bowl