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25 min serves 1-2

Sirloin Bibimbap Rice Bowls

Bibimbap is a general term for rice bowls (“bap” translates to rice, while bibim translates to “mix”) traditionally a protein on top of rice presented with cooked and raw vegetables topped with a fried or soft boiled egg. The key to the flavorful sauce is the Korean condiment gochujang which is usually easy to find in your grocery store’s international section or online. Sweet, savory and slightly spicy this fermented red chili paste pulls these flavorful bibimbap bowls together. This recipe can easily be doubled or tripled and it’s fine to change out any of the vegetables. The goal is to have a mix of cooked and fresh items to mix with the steak and rice. We really love using Trader Joe’s prepared organic rice. They have white and brown, frozen in 1 to 2 portion packages that microwave to perfection every time.  You’ll want everything prepped so you can quickly assemble and serve the bibimbap but they are also great served at room temperature.
Sirloin Bibimbap Rice Bowls
Gluten-Free

ACTIVE: 25 min. PASSIVE: DIFFICULTY Easy

25 min serves 1-2
Gluten-Free
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Beef and Marinade:

  • 1 Pre top sirloin
  • 3/4 C low sodium soy sauce or coconut aminos
  • 1 t sesame oil
  • 1/2 C light brown sugar
  • 2 cloves mashed garlic
  • 1 T grated fresh ginger
  • 1 T gochujang
  • 2 t seasoned rice vinegar
Gochujang Sauce: 
  • 1/4 C gochujang paste
  • 2 T seasoned rice wine vinegar
  • 1/2 t sesame oil
  • 2 T cane sugar
Cooked Vegetables: 
  • 6 OZ sliced shitake mushrooms
  • 5 T cooking oil, divided
  • 1/2 C low sodium chicken stock
  • 1 clove mashed garlic
  • 1 T reduced sodium soy sauce or coconut aminos
  • 1 t prepared gochujang sauce (recipe above)
  • 16 OZ fresh spinach
  • 1 small trimmed and diced zucchini
Fresh Vegetables and Toppings: 
  • 1 peeled carrot sliced into thin matchsticks ( a mandolin slicer works well for this)
  • 1 trimmed and sliced green onion
  • 1/2 peeled thinly sliced cucumber
  • 1/4 C fresh bean sprouts
  • 1 T sesame seeds
  • 2 fried or soft boiled eggs
  • Kimchi if desired, on the side
  • 1 10 OZ bag prepared Trader Joe’s rice or 1 1/2 C cooked rice
  1. Remove sirloin from package and pat dry with paper towel. Using the tenderizing tool of your choice, gently tenderize the steak and place in the freezer while you prep the other ingredients. It’s a good idea to “reshape” your steak to its original form if your tenderizing technique has flattened it out.
  2. Mix the remaining beef ingredients thoroughly, until the sugar has dissolved, set aside.
  3. Mix the gochujang sauce ingredients in a container or jar with a tight fitting lid, shake to combine.
  4. Prepare the cooked and fresh vegetables, set aside.
  5. Remove the steak from the freezer and slice it very thinly across the grain. Toss sliced meat with the marinade, set aside.
  6. Have a large platter or cutting board ready, you’ll place all of your items on it to assemble your bibimbap.
  7. Heat 1 T of cooking oil in a large pan over medium heat, add sliced mushrooms and cook until oil is absorbed, about 2 minutes. Add chicken stock, soy sauce or aminos, garlic and gochujang sauce and simmer until cooked through, about 8 more minutes. Remove from pan and place on platter.
  8. If there is liquid remaining in the pan, add the spinach and cook over medium heat until wilted, about 3 to 4 minutes, adding the additional 1 T oil if needed. Remove cooked spinach to the platter.
  9. Add 1 T oil to the pan and sauté zucchini until crisp-tender, about 4 to 5 minutes, remove to platter.
  10. Cook or reheat rice in the microwave until steaming, about 3 minutes.
  11. Strain the sliced meat and heat a large cast iron pan over medium high heat. Sear the meat, about 1-2 minutes per side, remove pan from heat and set aside while you prepare the bowls.
  12. Have a small sauté pan ready to prepare the fried egg, preheat pan over medium low heat while you assemble the bowls.
  13. Have 2 bowls ready and divide the rice, filling each bowl about 3/4 full of rice. Working quickly, arrange cooked vegetables, cucumbers, carrots and bean sprouts around the outside of each bowl, leaving room in the center for the meat and egg. Drizzle generously with the gochujang sauce.
  14. Add a bit of oil to the egg pan and fry eggs to desired doneness, turn off heat. Top each bowl with sliced steak and gently slip fried egg on top. Drizzle with additional sauce and top with green onions and sesame seeds. Serve with extra sauce on the side and kimchi.

Instructions

show nutrition +

Amount per 864

  • 271g

    1 serving

  • 972kcal

    Calories

  • 44.79g

    Protein

  • 931mg

    Sodium

  • 1.7g

    Fiber

  • 22g

    Fat

  • 155g

    Carbohydrates

  • 2.48g

    Sugar

Nutrition calculation is approximate and it is calculated using happyforks.com

Recipe developed by   Jennifer Borchardt