Bibimbap Recipe with Beef

How to make it

1. Combine the thinly sliced ribeye or steak with the Asian pear, Lee Kum Kee Minced Garlic, honey, 1 Tbsp. of Lee Kum Kee Premium Soy Sauce, and 1 Tbsp. of Lee Kum Kee Sesame Oil. Leave to marinate in a bowl for at least 30 minutes. Cut all of your veggies and cook the rice while the beef marinates to maximize time efficiency.

   
   

2. Heat a pan to medium high heat and add 2 tsp. of vegetable oil. Drain excess marinade from the beef and pat dry with a paper towel, then add to pan and fully cook through, which should take around 5 minutes. Set aside.

3. Cook the mushrooms, carrots, and spinach individually until tender, seasoning each with 2 tsp. of Lee Kum Kee Premium Soy Sauce and 1 tsp. of Lee Kum Kee Pure Sesame Oil. Set aside.

4. Dress the bean sprouts and cucumbers each with another 2 tsp. of Lee Kum Kee Premium Soy Sauce. Don’t cook these so you keep their fresh crunch.

5. Fry eggs individually in the vegetable oil until the whites are set and the yolk is still runny.

6. Fill 4 bowls with a cup of cooked white rice each. For authenticity and crispy rice on the bottom, use heated stone bowls if you have them. Arrange the top of each bowl with equal amounts of cooked beef, cooked spinach, carrots, mushrooms, cucumber, and bean sprouts. Add a fried egg to the center, drizzle with remaining Lee Kum Kee Pure Sesame Oil and Lee Kum Kee Sriracha Sauce and enjoy!

    

   Check out our page for more beef recipes you can use for meal prep!