04/08/2025
This Steak and Eggs Bibimbap is a versatile, balanced dish thatβs not only packed with three servings of fresh veggies but also contains 62g of protein πͺ
Ingredients:
β’300g thin cut beef steak, finely sliced
Bibimap sauce:
β’ 2 tbsp gochujang paste (sriracha can be used if you donβt have)
β’ 2 tbsp rice vinegar
β’ 1 tbsp soy sauce
β’ 2 tsp honey
β’ 3 garlic cloves, crushed
β’ 2 tsp sesame oil
Vegetables:
β’ 1 large carrot, cut into matchsticks
β’ 1 large courgette, cut into matchsticks
β’ 1 large handful of baby spinach
β’ 8 button mushrooms, halved
β’ 1 large handful of beansprouts
β’ 2 tbsp edamame beans
β’ Low calorie oil spray
To serve:
β’ 150g Jasmine rice, uncooked
β’ 2 eggs
β’ 1 tsp mixed sesame seeds
Method:
1. Whisk together the bibimbap sauce.
2. Add in steak strips and marinade for 30 minutes or overnight if possible.
3. Heat a frying pan and add steak strips along with the sauce, fry off for 4-5 minutes until cooked through. Turning regularly. Set aside.
4. Cook jasmine rice as per packet instructions, or if easier, use microwavable jasmine rice.
5. Spray a frying pan with low calorie oil spray and add all of the vegetables to the pan, or do individually if you prefer, stir fry for 4-5 minutes.
6. Add a few sprays of low calorie oil spray to a frying pan and crack in the eggs, fry off until the whites are fully cooked and the yolks are still slightly runny.
7. Assemble the bibimbap bowl β add rice, steak, veggies, eggs then drizzle over any leftover sauce and sprinkle over sesame seeds.
If prepping for the week, store in the fridge for up to 3 days and keep sauce separate until serving to prevent the meal going soggy.