Easy Beef Bibimbap Rice Bowl

4
Medium
Dinner

Characteristics

Dairy Free Without nuts

Nutritional Facts Per Serving

650
Calories
41 g
Protein
78 g
Carbs
4 g
fiber
Show all nutrition facts

Nutritional Facts

1/4 of recipe
  • Amount For Serving % Daily Value
  • Calories 650
  • Lipides 20 g
    • Saturated fat  6 g
  • Cholesterol 255 mg
  • Sodium  650 mg
  • Carbs 78 g
    • fiber  4 g
    • Sugar  10 g
  • Protein 41 g

Ingredients

  • 1 lb (450 g) extra-lean ground beef
  • 4 cloves garlic, minced
  • 3 tbsp (45 mL) reduced sodium soy sauce, divided
  • 2 tbsp (30 mL) packed brown sugar
  • 1 tbsp (15 mL) grated fresh ginger
  • 1 tbsp (15 mL) rice vinegar (unseasoned)
  • pinch of salt
  • 1 1/2 cups (375 mL) Compliments Long Grain Rice
  • 1 pkg (227 g) fresh shiitake mushrooms, stemmed and sliced
  • 1 cup (250 mL) matchstick carrots
  • 2 cups (500 mL) Compliments Organic Baby Spinach
  • 1 tbsp (15 mL) vegetable oil
  • 4 eggs
  • 1 tsp (5 mL) sesame oil
  • 1 tbsp (15 mL) toasted sesame seeds

Method

  1. Mix beef, garlic, 2 tbsp (30 mL) of the soy sauce, brown sugar, ginger, vinegar and salt. Let stand 10 min. Meanwhile, cook rice according to package instructions.
  2. Cook beef mixture in large non-stick skillet 10 min., breaking up into small pieces with back of spoon, until no longer pink. Add mushrooms. Cook, stirring occasionally, 5 min. or until mushrooms are tender. Keep warm.
  3. Meanwhile, steam carrots in steamer basket over saucepan of simmering water,
    about 4 min., or until slightly softened. Push to one side of steamer; add spinach to other side. Steam 2 min. or until spinach is wilted. (Or cook carrots and spinach in skillet with a splash of water until veggies are slightly softened.)  Set aside.
  4. Heat vegetable oil in large non-stick skillet over medium-low heat. Crack eggs into skillet and cook about 5 min. or until whites are set and yolks are desired doneness. Divide rice into  4 warmed bowls. Top with beef mixture, carrots and spinach. Stir together remaining 1 tbsp (15 mL) soy sauce and the sesame oil. Drizzle over vegetables. Top each bowl with an egg. Sprinkle with sesame seeds to serve.

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