Past Recipes
Beef Bibimbap

Beef Bibimbap with Crispy Rice and Sriracha

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Recipe Details


This streamlined version of bibimbap—a Korean dish of crispy rice loaded with sautéed veggies and an egg—is one of Chef Suzanne’s favorite foods. Traditionally served in a sizzling hot clay pot, this past favorite gets an easy-breezy makeover that skips the heavy-duty stoneware, making it a cinch to whip up at home. Crispy sesame rice is topped with a heap of seared steak and spinach. And the add-ons really seal the deal for us: lightly pickled cucumbers and carrots, a classic fried egg, and Sriracha hot sauce for a little kick.


  • Spicy
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Nutritional info

Ingredients & Equipment

What we send

  • sushi rice
    3/4 cup
    sushi rice
  • garlic
    1 clove
  • English cucumber
    English cucumber
  • steaks
  • gluten-free soy sauce
    1/4 cup
    gluten-free soy sauce
  • dark brown sugar
    1 1/2 tablespoon
    dark brown sugar
  • sesame oil
    3 tablespoons
    sesame oil
  • rice wine vinegar
    3 tablespoons
    rice wine vinegar
  • shredded carrots
    1 cup
    shredded carrots
  • sesame seeds
    1 teaspoon
    sesame seeds
  • baby spinach
    5 ounces
    baby spinach
  • Sriracha hot sauce
    2 packets
    Sriracha hot sauce

What You’ll Need

  • 6" small pot with lid
  • 12" large nonstick pan
  • 10" medium pan

Cooking Steps

  1. Cook Rice

    Cook Rice

    In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, then reduce heat to low, cover pot, and cook for 12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Uncover, fluff with a fork, and set aside. 

  2. Prepare Ingredients and Make Soy-Sesame Sauce

    Prepare Ingredients and Make Soy-Sesame Sauce

    While rice cooks, mince garlic. Rinse cucumber, quarter lengthwise, then cut crosswise into ¼-inch pieces. Pat steaks dry with paper towel. In a medium bowl, whisk together soy sauce, brown sugar, 1 tablespoon sesame oil, and 1 tablespoon rice wine vinegar until fully combined, then set aside.

  3. Make Salad and Sauté Spinach

    Make Salad and Sauté Spinach

    In a separate medium bowl, whisk together 1 tablespoon sesame oil and remaining rice wine vinegar. Add carrots, sesame seeds, cucumber, and ¼ teaspoon salt, toss to coat, and set aside. Heat 1 tablespoon canola oil in a large nonstick pan over medium heat. When oil is shimmering, add garlic and cook until fragrant, 1 minute. Add spinach, season with ¼ teaspoon salt and pepper, and cook, stirring, until wilted, 2-3 minutes. Transfer to a plate.

  4. Sear Steaks

    Sear Steaks

    Heat 1 tablespoon canola oil in a medium pan over medium-high heat. Season steaks all over with ½ teaspoon salt and pepper as desired. When oil is shimmering, add steaks and sear until browned on bottom, 4-5 minutes. Flip steaks, reduce heat to medium, pour over soy-sesame sauce and sear, basting, until medium rare, 4-5 minutes more. Transfer steaks to a plate, leaving behind any sauce in pan, and set aside to rest.

  5. Crisp Rice and Fry Eggs

    Crisp Rice and Fry Eggs

    While steaks rest, wipe pan from spinach clean and add remaining sesame oil over medium-high heat. When oil is shimmering, add rice in a single layer. Cook, without moving, until golden on bottom, 4-5 minutes. Transfer rice to 2 serving bowls. Reduce heat to medium and add 1 tablespoon canola oil. When oil is shimmering, add 2 eggs. Season with ⅛ teaspoon salt and pepper. Fry, without moving, until whites are set, 2-3 minutes.

  6. Plate Bibimbap

    Plate Bibimbap

    Add fried eggs to bowls with crispy rice. Cut steaks against the grain into ¼-inch slices and plate. Using a slotted spoon, plate carrot-cucumber salad and sautéed spinach, discarding any liquid. Discard remaining soy-sesame sauce, or use as a flavorful, slightly salty dipping sauce for the steak. Drizzle over Sriracha as desired (it's spicy!) and dig in.

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