Steak and Eggs Bibimbap Recipe

This Steak and Eggs Bibimbap is a versatile, balanced dish that’s not only packed with three servings of fresh veggies but also contains 62g of protein.

Ready in 35 minutes, it’s the ideal choice for a quick dinner or a meal prep dish that you’ll be excited to eat throughout the week.

Homemade bibimbap sauce coats thin cut beef steak that’s placed alongside a perfectly fried egg and a variety of fresh, colourful vegetables.

This dish might be quick and easy to whip up but it’s real joy to sit down and eat, taking you to the streets of Seoul with every bite!

Serves: 2

Prep time: 10 mins

Cook time: 25 mins

INGREDIENTS:

Beef:

• 300g thin cut beef steak, finely sliced

Bibimap sauce:

• 2 tbsp gochujang paste (sriracha can be used if you don’t have)
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 2 tsp honey
• 3 garlic cloves, crushed
• 2 tsp sesame oil

Vegetables:

• 1 large carrot, cut into matchsticks
• 1 large courgette, cut into matchsticks
• 1 large handful of baby spinach
• 8 button mushrooms, halved
• 1 large handful of beansprouts
• 2 tbsp edamame beans
• Low calorie oil spray

To serve:

• 150g Jasmine rice, uncooked
• 2 eggs
• 1 tsp mixed sesame seeds

METHOD

1. Whisk together the bibimbap sauce.

2. Add in steak strips and marinade for 30 minutes or overnight if possible.

3. Heat a frying pan and add steak strips along with the sauce, fry off for 4-5 minutes until cooked through. Turning regularly. Set aside.

4. Cook jasmine rice as per packet instructions, or if easier, use microwavable jasmine rice.

5. Spray a frying pan with low calorie oil spray and add all of the vegetables to the pan, or do individually if you prefer, stir fry for 4-5 minutes.

6. Add a few sprays of low calorie oil spray to a frying pan and crack in the eggs, fry off until the whites are fully cooked and the yolks are still slightly runny.

7. Assemble the bibimap bowl – add rice, steak, veggies, eggs then drizzle over any leftover sauce and sprinkle over sesame seeds.

If prepping for the week, store in the fridge for up to 3 days and keep sauce separate until serving to prevent the meal going soggy.

Love a rice-based dish? Check out our selection of healthy rice recipes!