Asian Recipe ~ Bibimbap with Beef

This bibimbap is a Korean veggie beef rice bowl with slightly sweet beef - crisp and flavorful!

Ingredients

• ½ pound beef top sirloin steak
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons honey
• 2 teaspoons dry sherry
• 4 cups hot cooked rice
• 2 teaspoons vegetable oil
• 1 carrot, thinly sliced
• 1 ½ cups bean sprouts
• ½ cup peeled and matchstick-cut daikon radish
• ¼ teaspoon salt
• ground black pepper to taste
• ⅓ teaspoon cayenne pepper, or to taste
• 1 cup fresh spinach

Cooking Directions

1. Cut steak across the grain into slices about 2 inches long and 1/4-inch wide. Stack the slices and cut lengthwise into 1/4-inch strips.
2. Combine soy sauce, sesame oil, honey, and sherry in a bowl. Add beef strips. Stir. Marinate at room temperature for 15 minutes.
3. Heat a nonstick wok over high heat. Add the beef and marinade; cook and stir until beef is slightly browned, about 2 minutes.
4. Divide rice into 4 individual serving bowls. Divide beef mixture over rice. Keep warm.
5. Heat oil in the same wok over medium-high heat. Add carrot, bean sprouts, daikon, salt, black pepper, and cayenne pepper. Cook and stir until slightly tender, about 1 minute. Add spinach. Cook until wilted, about 1 minute. Divide vegetable mixture over the beef and rice.

Nutrition Facts

• calories363.2
• carbohydrateContent52.5 g
• cholesterolContent24.5 mg
• fatContent9.5 g
• fiberContent2 g
• proteinContent15.8 g
• saturatedFatContent2.2 g
• sodiumContent654.5 mg
• sugarContent5.5 g