Lunch · Korean
Korean-style beef and rice bowl
Rice topped with seared beef, sautéed vegetables and a fried egg, Korean bibimbap style.
- Serves
- 2
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 servings- 280 g beef sirloin steak, thinly sliced
- 2 tbsp soy sauce
- 1 tsp brown sugar
- 1 tsp sesame oil
- 300 g brown rice, cooked
- 1 medium carrot, julienned
- 100 g baby spinach
- 100 g bean sprouts
- 2 large eggs
- 1 tsp vegetable oil
- 1/2 tsp red pepper flakes
Method
Marinate the beef in the soy sauce, brown sugar and sesame oil for 10 minutes.
Sauté the carrot for 2 minutes, then the spinach for 1 minute, then the bean sprouts for 1 minute, setting each aside as it finishes.
Sear the marinated beef in the same pan over high heat for 2 to 3 minutes until browned.
Fry the eggs in the vegetable oil to your liking.
Divide the rice between bowls and arrange the beef and vegetables on top.
Finish each bowl with a fried egg and a pinch of red pepper flakes.