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Bibimbap with Beef

Kathi Starecki Quinn

"This bibimbap is a Korean veggie beef rice bowl with slightly sweet beef - crisp and flavorful!"
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34 m servings 363 cals
Original recipe yields 4 servings

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  1. Cut steak across the grain into slices about 2 inches long and 1/4-inch wide. Stack the slices and cut lengthwise into 1/4-inch strips.
  2. Combine soy sauce, sesame oil, honey, and sherry in a bowl. Add beef strips. Stir. Marinate at room temperature for 15 minutes.
  3. Heat a nonstick wok over high heat. Add the beef and marinade; cook and stir until beef is slightly browned, about 2 minutes.
  4. Divide rice into 4 individual serving bowls. Divide beef mixture over rice. Keep warm.
  5. Heat oil in the same wok over medium-high heat. Add carrot, bean sprouts, daikon, salt, black pepper, and cayenne pepper. Cook and stir until slightly tender, about 1 minute. Add spinach. Cook until wilted, about 1 minute. Divide vegetable mixture over the beef and rice.

Nutrition Facts

Per Serving: 363 calories; 9.5 g fat; 52.5 g carbohydrates; 15.8 g protein; 24 mg cholesterol; 655 mg sodium. Full nutrition

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Every Bibimbap recipe I've ever seen has an egg in it.