Ingredients:
- 1 cup of brown rice
- 8 oz of beef (sirloin or flank steak)
- 2 cups of mixed vegetables (carrots, spinach, bean sprouts, mushrooms)
- 2 tablespoons of sesame oil
- 2 tablespoons of gochujang (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 2 cloves of garlic, minced
- 2 eggs
- Sesame seeds and sliced green onions for garnish
Start by cooking the brown rice according to package instructions. Once the rice is cooked, transfer it to a large bowl and set aside.
Next, prepare the beef and vegetables. Cut the beef into thin strips and set aside. In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the minced garlic and stir until fragrant. Add the mixed vegetables and stir-fry for 2-3 minutes until they are tender. Remove the vegetables from the skillet and set aside. In the same skillet, heat another tablespoon of sesame oil over high heat. Add the beef and stir-fry for 2-3 minutes until it is browned and cooked through. Add the gochujang, soy sauce, and honey to the skillet and stir until the beef is coated in the sauce.
Now it's time to assemble the bibimbap! Divide the brown rice into four bowls. Top each bowl with the beef and vegetable stir-fry. Crack an egg into each bowl, and garnish with sesame seeds and sliced green onions.
To serve, mix everything together in the bowl, making sure to break the egg yolk and mix it in with the rice and vegetables. Enjoy!