Korean Beef Bibimbap with Cauliflower Rice & Kimchi

Korean Beef Bibimbap with Cauliflower Rice & Kimchi

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, June 28, 2020.
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Ingredients

Cauli Rice

  • 1 carrot, grated
  • 1/2 pack cauli pearls
  • 1/2 Tbsp soy sauce

Beef

  • 1/2 brown onion, finely diced
  • 1 baby bok choy, thinly sliced
  • 1/2 tsp oil
  • 250g lean ground beef
  • 1 tsp soy sauce
  • 1 pack bibimbap dressing

Eggs

  • 1 tsp oil
  • 2 eggs
  • 1 pack sesame seeds
  • 1/4 tsp chilli flakes

To Serve

  • 1/2 Lebanese cucumber, cut in half lengthways & thinly sliced
  • 1 spring onion, thinly sliced
  • 1 bunch coriander, leaves picked
  • 50g vegan kimchi

Steps

  1. Before you start. Preheat oven to 220°C (or 200°C fan bake).
  2. Prep & cook cauli rice. Prep carrot. Toss cauli rice ingredients together on a lined oven tray with a pinch of salt. Roast in oven for 20 minutes, until tender.
  3. Prep beef veggies. Prep onion and bok choy.
  4. Cook beef. Heat oil in a medium fry-pan on high heat. Add onion and cook for about 1 minute, until soft. Add beef and soy sauce and cook for about 5 minutes, breaking up with a spoon, until cooked. Remove from heat and stir through bok choy and bibimbap dressing. Season to taste with salt and pepper. Keep warm.
  5. Cook eggs. Heat oil in a medium non-stick fry-pan on medium-high heat. Crack eggs into pan. Sprinkle with sesame seeds, chilli flakes and a pinch of salt. Cook for 2-3 minutes, or until cooked to your liking.
  6. Meanwhile, prep garnishes. Prep cucumber, spring onion and coriander.
  7. Serve. Cauli rice topped with beef, eggs and garnishes.

Nutritional Information

Energy 1624 kj
388 kcal
Protein 40.1g
Carbohydrate 14.6g
Fat 17.0g