Weeknight Beef Bibimbap with Crispy Rice

⏱ 45 min · Serves 4

All the joy of bibimbap without the fuss: quick-marinated beef, four speedy seasoned vegetables, a runny fried egg and a layer of rice left to crisp in the pan. Stir it all together at the table with a big spoonful of gochujang sauce.

Per serving: 790 kcal · 42.0g protein · 81.0g carbs · 33.0g fat

Ingredients

• 300g short-grain or jasmine rice, rinsed
• 400g beef sirloin or rump, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp light brown sugar
• 1 tbsp toasted sesame oil, plus extra for the vegetables
• 3 garlic cloves, finely grated
• 200g beansprouts
• 200g spinach
• 2 carrots, cut into fine matchsticks
• 150g shiitake or chestnut mushrooms, sliced
• 1 courgette, cut into half-moons
• 4 eggs
• 3 tbsp neutral oil, for frying
• 2 tbsp toasted sesame seeds
• 3 spring onions, finely sliced
• Salt, to taste
• For the sauce: 3 tbsp gochujang
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp honey or sugar
• 1-2 tbsp water

Method

1. Cook the rice according to packet instructions and keep warm. Meanwhile, toss the sliced beef with the soy sauce, brown sugar, 1 tbsp sesame oil and one third of the grated garlic. Leave to marinate while you prepare the vegetables.
2. Whisk all the sauce ingredients together in a small bowl, adding water until it's spoonable. Set aside.
3. Bring a pan of salted water to the boil. Blanch the beansprouts for 2 minutes, scoop out and rinse under cold water. Add the spinach for 30 seconds, drain, cool and squeeze out all the water. Season each separately with a pinch of salt, a drizzle of sesame oil and a little garlic.
4. Heat 1 tbsp neutral oil in a frying pan over high heat. Stir-fry the carrots for 2 minutes with a pinch of salt; remove. Fry the courgette for 2-3 minutes; remove. Fry the mushrooms for 4 minutes until golden, seasoning with a splash of soy sauce; remove.
5. Turn the heat to high, add a little more oil and sear the marinated beef in a single layer for 2 minutes, then toss for another minute until caramelised. Remove.
6. Add the remaining oil to the pan, spread the cooked rice over it and press flat. Leave undisturbed over medium-high heat for 4-5 minutes to form a golden crust.
7. Fry the eggs in a separate pan until the whites are set and the yolks still runny.
8. Divide the rice (crispy side up) between four warm bowls. Arrange the vegetables and beef in neat sections on top, add an egg to each, then scatter with sesame seeds and spring onions. Serve with the gochujang sauce and stir everything together before eating.