Beef Bibimbap with Crispy Rice and Sriracha
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Ingredients & Equipment
What we send
- 3/4 cupsushi rice
- 1 clovegarlic
- 1/2English cucumber
- 1/4 cupgluten-free soy sauce
- 1 1/2 tablespoondark brown sugar
- 3 tablespoonssesame oil
- 3 tablespoonsrice wine vinegar
- 1 cupshredded carrots
- 1 teaspoonsesame seeds
- 5 ouncesbaby spinach
- 2 packetsSriracha hot sauce
What You’ll Need
- 6" small pot with lid
- 12" large nonstick pan
- 10" medium pan
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.
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.
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.
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.
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.
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.