Recipes › Lunch

• Lunch
• 35 min
• Dairy-Free

Bibimbap

Korean rice bowl with sautéed vegetables, beef, fried egg and chilli sauce.

Calories

534

Protein

38 g

Carbs

54 g

Fat

18 g

Per serving. Makes 2 servings.

Ingredients

• 200 g Lean beef mince (5% fat)
• 1 tbsp Soy sauce
• 300 g White rice, cooked
• 100 g Spinach
• 1 Carrot
• 100 g Bean sprouts
• 100 g Mushrooms
• 1 tbsp Sesame oil
• 2 Eggs
• 1 tbsp Sriracha
• 1 tsp Sesame seeds

Contains: Cereals containing gluten, Eggs, Sesame, Soybeans. Always check the labels of what you buy.

Method

1. Brown the beef in a frying pan over a high heat for 5 minutes, then stir in the soy sauce. Tip into a bowl.
2. Cut the carrot into matchsticks and slice the mushrooms.
3. In the same pan, cook each vegetable separately in a little of the sesame oil: the spinach for 1 minute, the bean sprouts for 1 minute, the carrot for 2 minutes and the mushrooms for 3 minutes. Keep them in separate piles.
4. Fry the eggs in the last of the sesame oil until the whites are set.
5. Warm the rice and divide between two bowls. Arrange the beef and vegetables on top, add an egg to each and finish with the sriracha and sesame seeds. Mix everything together to eat.

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