Bibimbap (or bibimbop) is a popular Korean dish that means “mixed rice.” This easy version has all the flavour of the original and can be whipped up in less than an hour.
Ingredients: 1 cup (250 mL) long-grain rice 1 lb (500 g) steak, such as strip loin or rib-eye 1/4 cup (50 mL) low-sodium soy sauce 2 tbsp (30 mL) toasted sesame oil 2 tsp (10 mL) granulated sugar 8 shiitake or cremini mushrooms 2 carrots 3 green onions 1 tsp (5 mL) vegetable oil 4 eggs (optional) handful bean sprouts Directions: 1. Stir rice with 2 cups (500 mL) water in a large non-stick frying pan with a lid. Bring to a boil, then immediately reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, 20–25 minutes. 2. Meanwhile, slice beef into very thin, bite-sized strips. In a bowl, whisk together marinade of soy sauce, sesame oil and sugar; add beef and toss to combine. 3. Slice mushrooms, shred carrot and thinly slice green onions. When rice is done, push to sides of pan. Increase heat to medium high. Add oil; when hot, add mushrooms. Stir-fry in centre of pan until softened slightly, 2–3 minutes. Add beef and marinade. Stir-fry until no longer pink, 1–2 minutes. Crack eggs overtop. Cover and cook until egg whites are cooked, 4–6 minutes. 4. Meanwhile, in a saucepan, cover bean sprouts with boiling water, let stand for 3 minutes and drain well. 5. Spoon rice and beef mixture into bowls, keeping the runny egg on top. Sprinkle carrots, onions and bean sprouts on top of each dish, and serve with hot sauce on the side. If you’ve used eggs, slice them open to let the runny yolks add sauciness to the dish! Makes 4 servings. In a serving: 413 calories, 33 g protein, 6 g fat, 55 g carbs, 4 g dietary fibre, 49 mg calcium, 4 mg iron, 45 mcg folate