Bibimbop (rice And Vegetable Medley)

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• 2 teaspoons low sodium soy sauce
• 1/2 teaspoon minced peeled fresh ginger
• 1 garlic clove, minced
• 4 ounces beef eye round or 4 ounces top round steaks, thinly sliced
• cooking spray
• 1 cup julienne-cut carrot (2-inch)
• 1 cup julienne-cut english cucumber (2-inch)
• 1/2 teaspoon sesame seeds, toasted
• 1/2 teaspoon rice vinegar
• 1/8 teaspoon kosher salt
• 1/8 teaspoon dark sesame oil
• 1 garlic clove, minced
• 4 large eggs, divided
• 1/4 teaspoon kosher salt
• 3 cups hot cooked short-grain rice
• 1 cup thinly sliced shiitake mushroom caps
• 1 cup seasoned spinach
• 4 teaspoons sambal oelek or 4 teaspoons thai chili paste

Recipe

• 1 combine first 4 ingredients in a zip-top plastic bag. seal and marinate in refrigerator 30 minutes. heat a small nonstick skillet coated with cooking spray over medium-high heat. add beef mixture; stir-fry 3 minutes or until done. remove from pan. cover and keep warm.
• 2 cook carrot in boiling water 1 minute or until crisp-tender. drain. rinse with cold water; drain and set aside.
• 3 combine cucumber and next 5 ingredients (cucumber through 1 garlic clove); set aside.
• 4 heat skillet coated with cooking spray over medium-high heat. break 1 egg into hot skillet. cook egg 1 minute; carefully turn over without breaking yolk. sprinkle with a dash of salt. cook an additional minute or until desired degree of doneness. remove from pan. cover and keep warm. repeat procedure with remaining eggs and salt.
• 5 spoon 3/4 cup rice into each of 4 bowls. arrange 1/4 cup each of beef, carrot, cucumber mixture, mushrooms, and seasoned spinach seasoned spinach over each serving. top each serving with 1 egg and 1 teaspoon sambal oelek.