Bibimbap

By Julie Van Rosendaal on March 14, 2019

 

Ingredients

4–6 cups (1–1.5 L) cooked white rice
1 lb. beef steak or pork tenderloin, thinly sliced (or substitute ground meat)
1/4 cup soy sauce
2 tbsp sesame oil
2 green onions, finely chopped
2 tbsp sugar 1 garlic clove, crushed
1 tsp grated fresh ginger
Sautéed veggies: spinach, chard, zucchini, peppers
Steamed veggies: broccoli, asparagus, Brussels sprouts, carrots
Raw veggies: grated carrots, julienned cucumber, pea pods
4–6 eggs, fried, poached or soft-boiled
sesame seeds, toasted, for garnish (optional)
Sriracha, for serving (optional)

Directions

1. If your rice has been made ahead, reheat it in the microwave or in a drizzle of sesame oil in a hot skillet. Combine the steak or pork with the soy sauce, sesame oil, green onions, sugar, garlic and ginger and let sit while you assemble the remaining ingredients.

 2. In a hot skillet set over medium-high heat, cook the meat in a drizzle of oil, tossing it quickly just until it’s cooked through. Top the rice with the meat, veggies of your choice and a fried, poached or soft-boiled (halved) egg; sprinkle with sesame seeds and serve immediately, with Sriracha at the table for those who like it hot.

Serves 4–6.

Per serving (made with red pepper, asparagus, carrot & spinach):

587 calories, 16.7 g fat (4.5 g saturated fat, 8.6 g monounsaturated fat, 3.4 g polyunsaturated fat), 256 mg cholesterol, 63.8 g carbohydrate, 41.3 g protein, 6.3 g fibre.


Originally published in ParentsCanada magazine, August/September 2013. Photo by iStockphoto. 

By Julie Van Rosendaal | March 14, 2019

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