Mixed Vegetable And Beef With Rice Bibimbap
Persons
8
Serving Size
1 Serving
Ingredients
- 2 lbs Beef skirt steak
- 8 portions medium-grained rice, steamed, hot
- 8 oz Korean red pepper paste
- 8 shitake mushroom caps, julienned
- 8 oz carrots, julienned
- 8 oz daikons, julienned
- ¼ cup onions, sliced
- 8 whole eggs, for frying
- ½ headgreen leaf lettuce, chiffonade
- 8 oz European cucumber, julienned
Beef Marinade
- 2 oz light soy sauce
- 1 Tbsp mirin
- ¼ cup Gills onions, sliced
- 6 cloves garlic, minced
- ½ Tbsp minced ginger
- 1 Tbsp ground sesame seeds, toasted
- 1 tsp sesame oil
- 1 tsp black pepper
Instructions
- Cut the beef parallel to the grain, into very thin strips, combine with the Beef Marinade, and allow to sit for at least 1 hour.
- Prepare the rice and the Korean red pepper paste.
- At service, stir-fry the mushrooms until cooked, add the carrots, daikons and onions, and cook until they begin to tenderize. Adjust the seasoning, and keep warm.
- Stir-fry the meat until barely cooked, and set it aside to keep warm.
- Fry the eggs sunnyside-up.
- While the eggs are frying, place the hot rice in a hot, deep bowl.
- Place the beef and the vegetables on top of the hot rice.
- Place the lettuce and julienned cucumbers right next to it.
- Top with the fried egg, and serve with the Korean red pepper paste.
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