Bibimbap with Beef Bulgogi

• Gluten free

• Meat

  • 1 lb Sirloin steak

• Produce

  • 4 cups Baby spinach
  • 1 cup Bean sprouts
  • 2 Carrots, medium
  • 1 Daikon radish
  • 4 cloves Garlic
  • 1 tbsp Ginger
  • 1 Pear, Asian
  • 1 Zucchini, medium

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 Hot pepper paste
  • 3 1/3 tbsp Soy sauce, low sodium

• Pasta & Grains

  • 1 1/2 cups Brown rice

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1 tsp Sesame seeds

• Oils & Vinegars

  • 2 tbsp Sesame oil
  • 5 tsp Vegetable oil

• Beer, Wine & Liquor

  • 1 tbsp Rice wine

Found on goingmywayz.com

Description

Ingredients

• 1 lb sirloin steak, fat trimmed
• 1 Asian pear, peeled and finely grated
• 2 cloves garlic, grated
• 1 Tbsp grated ginger
• 3 Tbsp + 1 tsp low sodium soy sauce
• 1 Tbsp brown sugar
• 1 Tbsp rice wine
• 2 Tbsp sesame oil, divided
• 1 1/2 cups brown rice
• 1 cup bean sprouts
• 4 cups baby spinach
• 1 tsp sesame seeds
• 5 tsp vegetable oil
• 1 medium zucchini, cut into strips
• 2 medium carrots, cut into strips
• 2 cloves garlic, minced
• 4 large eggs
• 1 daikon radish, peeled and shredded
• Hot pepper paste (kochujang), optional

Directions

• Thinly slice sirloin across the grain into 1/2-inch strips. In a bowl, combine pear, garlic, ginger, 3 tablespoons low sodium soy sauce, sugar, rice wine, 1 tablespoon sesame oil, and salt and pepper to taste. Add sliced meat to sauce and marinate in the refrigerator for 2 hours. In a saucepan, bring brown rice and 3 cups water to a boil. Reduce heat and simmer until water is absorbed, about 30 minutes. Meanwhile, cook bean sprouts in boiling water for 3 to 4 minutes. Drain and toss with 1 teaspoon sesame oil, 1 teaspoon low sodium soy sauce, and salt to taste. Dunk spinach into boiling water for 1 minute. Drain and squeeze excess water from spinach. Toss with 2 teaspoons sesame oil and sesame seeds. In a skillet, warm 2 teaspoons vegetable oil over medium heat and saute zucchini, carrot, and garlic for 5 minutes. Remove from heat, add 1 teaspoon vegetable oil to skillet, and cook steak for 3 minutes. Rinse skillet, then warm 2 teaspoons vegetable oil over medium heat and cook eggs over easy. Divide cooked brown rice among plates and arrange vegetables, beef, radish, and egg on top of the brown rice. Add Hot pepper paste (kochujang), if desired.