Beef Bibimbap
Serves 4
Quick Dinners
Gluten Free
Crowd Pleasers
This Korean inspired mince dish is fresh, quick and healthy ... awesome lunch or dinner!
Prep time – 20 minutes
Cook time – 30 minutes
Ingredients
- 1½ tablespoon sesame oil
- 3 cloves crushed garlic
- 500g minced beef
- 1 tablespoon fresh, finely grated ginger
- 1 bunch bok choy
- ¼ cup oyster sauce, Kikkoman brand is GF
- 2 tablespoons soy sauce, GF option
- 4 eggs
- ¼ cup diced shallots (scallions)
- 1½ tablespoons brown sugar
- 1½ cups Asian salad mix, store bought
- 1 tablespoon sriracha, to garnish
- ¼ cup crushed nuts, to garnish
Rice ingredients
- ½ tablespoon extra sesame oil
- 2 cloves crushed garlic (extra from above)
- 1½ cups basmati rice
- 2½ cups water
- 1 pinch salt, (added to water)
- 1 star anise
- 1 tablespoon rice wine vinegar
Cooking Steps
1
Heat sesame oil in a large pan over high heat. Cook mince, stirring regularly, for 5 minutes or until browned.
2
Add ginger and remaining garlic. Cook, stirring, for 1 minute or so, until fragrant.
3
Next, add oyster sauce, soy sauce and sugar.
Cook, stirring, for 2 minutes or until beef is coated and sauces are warmed through.
4
Finally, toss through diced shallots (scallions). Transfer mince to a medium sized bowl and cover to keep warm.
5
Using the same pan (don’t clean leave residue of pan juices to flavour rice); add the ‘extra’ garlic and gently cook, stirring regularly, for 2 minutes.
6
Next, add rice and stir to coat. Add 2½ cups water, a pinch salt, rice wine vinegar, star anise and bring to the boil.
To cook bok choy
Just as rice is beginning to boil and bubble, layer bok choy leaves over the top of the rice and cover for 1 minute (to lightly steam the bok choy).
Use tongs to remove leaves from the pan and set aside, ready to transfer to a bowl or plate for serving.
7
After having removed the bok choy from the rice, return the lid to the rice, reduce heat to medium-low and simmer, covered, for 12 minutes or until water has been absorbed.
8
Remove rice from the heat and stand, covered, for 10 minutes.
To assemble
Divide rice among serving bowls. Arrange beef, Asian salad mix, sprouts and one egg per bowl. Finally, garnish with bean sprouts and drizzle with sriracha sauce, see picture at the top.
Tip - you can swap sriracha sauce for a milder sweet chilli sauce option