Steak Bibimbap Bowl 🥩🔥
INGREDIENTS
Steak Bibimbap:
Jasmine rice (cooked)
1 - 2 tbsp toasted sesame seed oil
Avocado oil
10 oz baby spinach
Fresh minced garlic
8 oz sliced shitaki mushrooms
1 tbsp soy sauce
2 lbs shaved & chopped ribeye
1 cup Korean BBQ sauce
Seasonings: salt, pepper & garlic powder
Additional Toppings:
Kimchi
Julienne carrots
1 English cucumber (sliced & tossed in 1.5 tbsp seasoned rice vinegar & 1 tbsp sugar)
Gochujang mayo (mayo mixed w/ gochujang)
Fried egg
Sliced green onions
Sesame seeds
INSTRUCTIONS
- 1
First sauté the spinach over medium-high heat in some toasted sesame oil. Once it starts to cookdown, add in a tbsp of minced garlic with a drizzle of avocado oil. Mix it in then season with salt, pepper & sesame seeds. Mix till well combined then set aside.
- 2
Next, add a tbsp of avocado oil to the pan along with a tbsp of minced garlic and the mushrooms. Sauté for a few minutes then add in the soy sauce and season with pepper. Mix & let cook until tender then set aside.
- 3
Add the steak to the pan. Season with salt, pepper & garlic powder. Give it a mix & let continue cooking for a few minutes. Once it's about done, add in the Korean bbq sauce. Continue cooking, mixing every couple of minutes until the sauce is tacked up on the meat. Once done, pull it off and set aside.
- 4
Finally, add a bit more avocado oil to the pan followed by the mini wontons. Cook according to package instructions.
- 5
Assemble your bowl & ENJOY!