Beef Bibimbap with Korean Sauce

Beef Bibimbap with Korean Sauce

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, July 5, 2020.
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Ingredients

Rice

  • 1/2 cauliflower, finely chopped
  • 2 garlic clove, roughly chopped
  • 300g jasmine rice
  • 2 1/4 cups boiling water
  • 1 Tbsp sesame oil

Beef

  • 2 carrots, cut in half & thinly sliced on an angle
  • 2 baby bok choy, sliced
  • 1 drizzle of oil
  • 600g beef mince
  • 1 Tbsp ginger, minced
  • 1 pack Asian Stock Spices
  • 1/2 tsp salt
  • 1/2 pack Korean sauce

To Serve

  • 1 pack sesame seeds
  • 1/2 pack Korean sauce
  • Pinch of garlic chilli blend

Steps

  1. Prep veggies. Prep cauliflower, garlic, ginger, carrot and bok choy and set aside separately.
  2. Cook cauliflower. Heat oil in a medium pot on medium-high heat and cook cauliflower and garlic for about 2 minutes, until fragrant.
  3. Cook rice. Add rice, water measure, sesame oil and a pinch of salt to pot with cauliflower and bring to the boil. Once boiling, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  4. Cook beef. Heat oil in a wok/pan on high heat. Cook beef and ginger for about 6 minutes, until browned.
  5. Cook veggies. Add carrot, Asian stock spices and salt to pan and cook for a further 3 minutes, until tender. Add bok choy and first measure of Korean sauce to pan and cook for about 1 minute, until bok choy is just tender. Remove from heat and season to taste with salt and pepper.
  6. Serve. Rice topped with beef, sesame seeds, garlic chilli blend and remaining Korean sauce.

Nutritional Information

Energy 2395 kj
572 kcal
Protein 34.7g
Carbohydrate 61.2g
Fat 19.2g