A dish originally created to incorporate leftovers, bibimbap means “mixed rice” in Korean. Rice is served in a hot pot, forming a crispy crust, then it’s topped with meats and vegetables. This beef bibimbap incorporates flavorful steak with sautéed mushrooms and spinach.
The rice crust that forms in the pan is the best part. Be sure to press your rice down into the pan when you’re frying.
¾ cup sushi rice
10 ounces organic grassfed sirloin tip
¼ cup soy sauce (gluten-free)
2 tablespoons rice wine vinegar
2 tablespoons dark brown sugar
2 tablespoons sesame oil, divided
1 clove garlic
½ English cucumber
2 ounces baby spinach
6 ounces cremini mushrooms
2 teaspoons Sriracha hot sauce
In a small pot over high heat, combine rice, 1¼ cups water, and a pinch salt. Bring to a boil, then stir once, cover pot, reduce heat to low, and cook for 12 minutes. Remove pot from heat and allow to stand, still covered, for 10 minutes. Uncover, fluff with a fork, and set aside. Meanwhile, combine soy sauce, rice wine vinegar, brown sugar, and ½ of sesame oil in a large shallow bowl or resealable plastic bag.
Pat steak dry with paper towel. Add to soy marinade and turn to coat. Set aside to marinate at room temperature for about 15 minutes. Meanwhile, mince garlic. Rinse cucumber, thinly slice crosswise, and place in a small bowl. Sprinkle over ⅛ teaspoon kosher salt and set aside. Rinse spinach. Wipe mushrooms clean with a damp paper towel and cut into ¼-inch slices.
Place a medium nonstick pan over medium-high heat. When pan is just smoking, add mushrooms and sauté, stirring, until browned, about 2 minutes. Reduce heat to medium and sauté, stirring, until softened, 4-5 minutes. Stir in garlic and spinach and cook until spinach is wilted, about 2 minutes more. Taste and add salt and pepper as needed. Transfer to a plate and set aside.
Wipe pan from mushrooms clean and add ½ tablespoon canola oil over medium-high heat. Remove steak from marinade, allowing excess to drip off. Season all over with ¼ teaspoon kosher salt. When oil is simmering, add to pan and sear until browned on outside and
medium rare, about 2 minutes per side. Remove from pan and set aside to rest for about 5 minutes.
Wipe pan from steak clean. Add 1 tablespoon canola oil over medium heat. When oil is shimmering, add 2 eggs. Season with salt and pepper. Fry without moving until whites are set but yolks are still runny, 2—3 minutes. Transfer to a plate. Add remaining
sesame oil to pan over medium-high heat. When oil is shimmering, add rice in a single layer. Cook without moving until golden on bottom, 4—5 minutes (see Recipe Tip).
Cut steak against the grain into ¼-inch slices. Serve with fried rice, cucumber, mushrooms, spinach, and fried eggs alongside. Enjoy with Sriracha for some added spice if you like.