Spicy beef & kimchi bowl
Description
Inspired by Korean bibimbap, this umami-rich dish makes smart use of a few key products to up the plant content. You can swap in any stir fry mix you fancy.
Ingredients
Instructions
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In a large bowl, mix the beef strips with 2 tsp gochujang, 1 tbsp soy sauce and the garlic until well combined; cover and transfer to the fridge to marinate while you cook the grains (or up to 24 hours ahead).
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Meanwhile, cook the grains according to pack instructions. After 15 minutes, set a large wok or frying pan over a high heat, add 2 tbsp sesame oil, then the beef and its marinade; stir fry until all the edges are a deep golden brown (4-5 minutes). Transfer to a plate, then add the stir fry veg to the wok and fry for 6 minutes until piping hot. Stir in the remaining 2 tsp gochujang paste and 1 tbsp soy sauce; take the wok off the heat.
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In a frying pan, heat the remaining 1 tbsp sesame oil over a medium-high heat; fry the eggs for 1-2 minutes until the whites are crispy and the yolks done to your liking. Once the grains are cooked, drain and divide between 4 warm bowls with the beef, veg and kimchi, then top each with a fried egg. Sprinkle over the sesame seeds and serve.
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