Print

Flavorful Bibimbap Bowl Recipe with Tender Beef and Easy Fresh Veggies

bibimbap bowl recipe - featured image
Print Recipe

A quick and easy bibimbap bowl featuring marinated tender beef, fresh and sautéed veggies, and a warm rice base topped with a sunny-side-up egg. This Korean-inspired dish balances spicy, sweet, and savory flavors for a comforting and colorful meal.

Ingredients

Scale
  • 1 lb beef sirloin or ribeye, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon gochujang (Korean chili paste) or mild chili sauce
  • 1 cup spinach, blanched and drained
  • 1 medium carrot, julienned or thinly sliced
  • 1/2 cup bean sprouts, rinsed
  • 1 small zucchini, thinly sliced and sautéed
  • 4 shiitake mushrooms, sliced and sautéed (optional)
  • 3 cups cooked short-grain white rice
  • 2 large eggs (fried sunny-side up or poached, optional)
  • 1 tablespoon toasted sesame seeds
  • Thinly sliced green onions
  • Extra gochujang or Sriracha for serving

Instructions

  1. In a medium bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang. Add the thinly sliced beef and toss well to coat. Cover and refrigerate for at least 20 minutes.
  2. Cook 3 cups of short-grain white rice according to package instructions or in a rice cooker. Keep warm until ready to serve.
  3. Bring a pot of salted water to a boil. Add spinach and cook for 30 seconds to 1 minute until bright green and just wilted. Drain and squeeze out excess water. Set aside.
  4. Heat a tablespoon of oil in a skillet over medium heat. Quickly sauté zucchini slices and shiitake mushrooms separately until tender, about 3-4 minutes each. Season lightly with salt and pepper. Carrots and bean sprouts can be served raw or lightly sautéed.
  5. In the same skillet, add the marinated beef in a single layer. Cook over medium-high heat for 2-3 minutes per side until browned and cooked through but still tender. Cook in batches if needed.
  6. In a small non-stick pan, fry eggs sunny-side up until whites are set but yolks remain runny.
  7. Divide warm rice into bowls. Arrange spinach, carrots, bean sprouts, zucchini, mushrooms, and cooked beef on top in neat sections. Place the fried egg in the center.
  8. Sprinkle toasted sesame seeds and sliced green onions over the bowls. Add a dollop of gochujang or a drizzle of Sriracha for some heat. Mix everything together before eating.

Notes

Marinate beef for at least 20 minutes for best flavor. Slice beef thinly to ensure tenderness and quick cooking. Avoid overcrowding the pan when cooking beef and veggies to prevent sogginess. Fry eggs sunny-side up with runny yolks for a creamy texture. For gluten-free, substitute soy sauce with tamari. Variations include vegetarian tofu or tempeh substitution, spicy additions, and low-carb options with cauliflower rice.

Nutrition

Keywords: bibimbap, Korean recipe, beef bibimbap, easy dinner, healthy bowl, marinated beef, fresh veggies, spicy sauce

Find it online: https://fizzlefork.com/flavorful-bibimbap-bowl-recipe-with-tender-beef-and-easy-fresh-veggies/