Bibimbap

Bibimbap

Health Rating
Prep Cook Ready in Servings
15 min 25 min 40 min 4

Ingredients


2 1/2 cup Bean sprouts
150 gm Beef, top sirloin, lean (1 cup, cut into small cubes)
2 cup Brussels sprouts
1 large Carrots (julienned)
1 cucumber(s) Cucumber (julienned)
4 medium egg Egg
4 clove(s) Garlic
1/2 tsp Garlic powder (for garnish sauce)
1/2 tbsp Garlic powder (for meat marinade)
1 1/2 cup Kimchi
1/8 tsp Salt and pepper (to taste)
4 tbsp Sesame oil (for cooking)
4 tbsp Sesame oil (for meat marinade)
1/4 cup Soy sauce (for meat marinade)
1/4 cup Soy sauce (for garnish sauce)
1 tbsp Sriracha (for garnish sauce)
2 cup White rice, medium-grain, cooked

Instructions


Place the diced meat and meat marinade ingredients into a covered container and marinate the meat for at least eight hours in the refrigerator.

When ready to cook the dish, remove the meat from the refrigerator and let the meat sit for at least 15 minutes (allowing the meat to come to room temperature to prevent lowering of the cooking pan's temperature- which leads to uneven cooking).

While waiting to cook the meat, mix the garnish sauce ingredients together and set aside.

Once ready to cook the meat, add about a tablespoon of sesame oil to a pan (or a wok). Get the pan really hot using medium high heat.

When the pan is hot, remove the meat from the marinade and add the meat to the pan.

Cook the meat for about 2 minutes, stirring the meat frequently. (Cooking the meat for 2 minutes give you a medium doneness).

Remove the cooked meat from the pan. Add about another tablespoon of sesame oil to the pan and let the oil get hot.

Once the oil is hot, add the slice carrots, and let the carrots cook for about 3 to 4 minutes (allowing the carrots to remain slightly crispy). Remove carrots from pan and set aside.

Add a tablespoon of sesame oil to the pan, and once the oil is hot, add the bean sprouts. Cook for about two minutes. Once the bean sprouts are cooked, remove them from the pan and set aside.

Add a tablespoon of sesame oil to the pan, and once the oil is hot, add the sliced cucumbers. Cook the cucumbers for about one minute.

Add about 2 tablespoons of sesame oil to the pan, and once the pan gets hot, add the brussels sprouts to the pan. Cook the brussels sprouts for about 7 minutes.

In small frying pan, add an egg and fry to desired doneness.

Plate a scoop of rice in each bowl. Then, add the vegetable giving each vegetable its own section.

Garnish each bowl with a cooked egg, kimchi, and sauce.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 606
Calories from fat 313
Calories from saturated fat 55
Total Fat 35 g
Saturated Fat 6.1 g
Trans Fat 0.1 g
Polyunsaturated Fat 12.6 g
Monounsaturated Fat 13.7 g
Cholesterol 190 mg
Sodium 2867 mg
Potassium 878 mg
Total Carbohydrate 50 g
Dietary Fiber 5.0 g
Sugars 6.9 g
Protein 23.6 g

Dietary servings

Per Portion


Grain 1.0
Meat 0.4
Meat Alternative 0.5
Vegetables 2.6

Energy sources


Pygal33%455.09848676847594149.6096950320331352%335.13553337803455270.4138059954975716%338.66608672914975117.5947668841580933%52%16%CarbohydratesFatProtein
Recipe from:
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