Steak Bibimbap Bowl

Serves 1
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Directions

  1. 1First sauté the spinach over medium-high heat in some toasted sesame oil.
  2. 2Once it starts to cookdown, add in a tbsp of minced garlic with a drizzle of avocado oil.
  3. 3Mix it in then season with salt, pepper & sesame seeds.
  4. 4Mix till well combined then set aside.
  5. 5Next, add a tbsp of avocado oil to the pan along with a tbsp of minced garlic and the mushrooms.
  6. 6Sauté for a few minutes then add in the soy sauce and season with pepper.
  7. 7Mix & let cook until tender then set aside.
  8. 8Add the steak to the pan.
  9. 9Season with salt, pepper & garlic powder.
  10. 10Give it a mix & let continue cooking for a few minutes.
  11. 11Once it's about done, add in the Korean bbq sauce.
  12. 12Continue cooking, mixing every couple of minutes until the sauce is tacked up on the meat.
  13. 13Once done, pull it off and set aside.
  14. 14Finally, add a bit more avocado oil to the pan followed by the mini wontons.
  15. 15Cook according to package instructions.
  16. 16Assemble your bowl & ENJOY!

Ingredients

  • cooked Jasmine rice
  • 1 tbsp toasted sesame seed oil
  • Avocado oil
  • 10 oz baby spinach
  • Fresh minced garlic
  • 8 oz sliced shitaki mushrooms
  • 1 tbsp soy sauce
  • 2 lbs shaved & chopped ribeye
  • 1 cup Korean BBQ sauce
  • salt
  • pepper
  • garlic powder
  • bibigo Mini Chicken Wontons
  • Kimchi
  • Julienne carrots
  • 1 English cucumber, sliced & tossed in seasoned rice vinegar & sugar
  • 1.5 tbsp seasoned rice vinegar
  • 1 tbsp sugar
  • Gochujang mayo (mayo mixed w/ gochujang)
  • Fried egg
  • Sliced green onions
  • Sesame seeds

Equipment

pan

Tips

  • Measurements are estimated, adjust ingredients to your liking.