Beef Bibimbap That Slaps

By: Brooke McGrath

Ingredients

800g rump steak sliced very finely
2 cups short grain white rice
3 carrots
1 zucchini
1 cup broccoli florets
2 cups bean sprouts
2 cups baby spinach
1/2tsp salt
1tsp sesame oil
Marinade- 1 green apple grated- 2tbsp soy sauce- 2tbsp Obento Mirin- 4 garlic cloves, minced- 2tsp sesame oil
Bibimbap Sauce- 6tbsp gochujang paste- 3tbsp Obento mirin- 3tbsp rice wine vinegar- 2 garlic cloves, minced- 2tsp sugar- 2tsp soy sauce- 3tsp sesame oil
Spring onions, sesame seeds and chilli to garnish
Optional: 6 eggs
3tbsp olive oil

Marinade beef with grated green apple, finely chopped garlic cloves, soy sauce, Obento mirin and sesame oil for at least 20min.
Mix sauce ingredients in a bowl.
Finely slice carrots and sauté with 1tsp of olive oil for 5-10min. Remove from pan. Finely slice zucchini and sauté with broccoli florets and 1tsp of olive oil for 5min. Remove from pan. Heat remaining oil in pan. Sauté marinated beef until caramelised. Remove from pan and set aside.
Turn heat back to low. Wilt spinach and bean sprouts in pan. Remove from pan.
Optional: Fry eggs until white is cooked. Remove from pan.
Assemble bibimbap ingredients in quadrants in bowl and served over short grain rice. Top with egg (optional), bibimbap sauce, spring onions and sesame seeds.
Enjoy!