Korean-Style Beef Bibimbap
with Veggies & Rice
Bibimbap translates to 'mixed rice' in Korean. It can be made with almost any ingredients, but always starts with a bed of rice and a sautéed veggie medley. This one comes complete with ginger-soy beef, plus a jammy fried egg to bring it all together.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 clove
garlic
1 packet
ginger paste
1 packet
beef strips
1
carrot
1
capsicum
1 bag
green beans
pinch
Chili Con Carne
(Contains: Milk, Sulphites; May be present: Wheat, Gluten, Soy, Crustaceans, Eggs, Fish, Lupin, Peanuts, Sesame, Mollusc, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut.)
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
3 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
1 tbs
brown sugar
1 tbs
water (for the sauce)
2
eggs
(Contains: Eggs;)
Utensils
Cooking Steps
• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from the heat. • Keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, finely chop garlic. • In a small bowl, combine garlic, ginger paste, the soy sauce, the brown sugar and the water (for the sauce). Set aside. • In a medium bowl, combine beef strips and 1/2 the ginger-soy mixture. Set aside.
• Cut carrot into thin sticks. • Thinly slice capsicum • Trim and halve green beans.
TIP: If you prefer, grate the carrot so it cooks faster!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir-fry carrot, capsicum and green beans until just softened, 5-6 minutes. Transfer to a bowl. • Return pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, in batches, until cooked through, 1-2 minutes. Transfer to a second medium bowl.
TIP: Cooking the beef in batches over high heat helps it stay tender.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, crack the eggs into the pan. • Cook until whites are firm and yolks are cooked to your liking, 4-5 minutes.
• Divide rice between bowls. Top with Korean-style beef and the veggies. • Drizzle remaining ginger-soy mixture over the beef and veggies. • Top each bowl with a fried egg and a pinch of chilli flakes (if using). • Serve with a dollop of garlic aioli. Enjoy!
