This recipe is for a tasty, flavorful and comforting Bibimbap with Ribeye. This recipe requires some preparation but is at the same time easy to make and to adapt. Serve this Bibimbap for a weekday meal or delicious weekend dinner. This Bibimbap is both gluten, grain free and made low carb.
Asian food (I know it’s a very wide and varied kitchen) have a special place in my heart. If I would have to choose one cuisine to eat for the rest of my life it would definitely be Asian, no doubt about it! I just love all the flavors, tons of fresh herbs, the hot chilis, fresh and exciting ingredients. It’s so inspiring to see how they combine different and sometimes very unexpected ingredients and create the most delicious dishes. At the same time they manage to keep it simple and clean. If there’s one thing I love it’s simplicity, clean eating and good quality ingredients. I have many favorite dishes from the Asian kitchen, and Bibimbap is one of them! I love the fact that it is so versatile, where you can experiment with lot of different ingredients and tastes. You can really use anything you have at home, add some Asian spices and flavors to it and you have the most wonderful bowl to eat. This bibimbap is made with ribeye, crunchy carrots, marinated and seasoned bean sprouts, zucchini, mushrooms and spinach and of course a fried egg on top. I made my bibimbap using cauliflower rice to keep it low carb, but you can use regular rice as well if preferred. This dish is perfect to make for a weekday meal or weekend dinner. It is both gluten, grain free and low carb.
A few tips:
- If you have time let the meat marinate for several hours in the fridge, or over night. But it’s also fine to let it marinate while you prepare the other ingredients.
- Make sure not to keep the spinach and bean sprouts in the water for too long. You just want them to get warm and a little softened and not overcooked.
- Make sure to drain the spinach and bean sprouts well from excess water.
- I served my bibimbap with cauliflower rice, but you can also use regular rice if you prefer it.
Ingredients for this Bibimbap with beef:
- Organic ribeye
- Pear
- Tamari
- Garlic
- Fresh ginger
- Gochujang paste
- Rice vinegar
- Spinach
- Bean sprouts
- Sesame seeds
- Sesame oil
- Zucchini
- Shiitake mushrooms
- Cauliflower/Rice
- Carrot
- Eggs
- Kimchi
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Bibimbap with Beef
Ingredients
For the meat
- 200 g Organic ribeye
- 0,5 small Pear peeled and grated
- 2 tbsp Tamari (or soya sauce)
- 2 Garlic cloves minced
- 1-2 tbsp Freshly ginger grated
- 1 tbsp Gochujang
For the sauce
- 2 tbsp Gochujang
- 1 tbsp Rice vinegar
- 1 small Garlic minced
- 1 tbsp Water
For the spinach
- A big pack of Fresh spinach
- 1,5 tbsp Tamari (or soya sauce)
- 1 tbsp Rice vinegar
For the bean sprouts
- A pack of Bean sprouts
- 1 tbsp Sesame oil
- 2 tsp Sesame seeds
For the zucchini
- 10 cm Zucchini divided in half lenghtwise and then thinly sliced
- 1 tbsp Tamari
For the mushrooms
- 10 medium sized Shiitake mushrooms washed, rinsed and sliced
- 1 tbsp Tamari (or soya sauce)
- 2 tbsp Water
Other ingredients
- 1/2 medium sized Cauliflower head (can be replaced by regular rice) made into cauliflower rice
- 1 Carrot peeled and grated
- 2 Eggs
- Kimchi
Instructions
Method
- Combine all ingredients for the marinade in a bowl.
- Add the ribeeye to the bowl and make sure all parts of the meat are covered.
- Marinate for a few hours or just meanwhile you prepare the other ingredients.
Method for the sauce
- Combine all ingredients for the sauce and set aside.
Method for the cauliflower rice
- Run the cauliflower in a food processor until it has a rice like texture.
Method for the carrot
- Peel and grate the carrot.
Method for the spinach
- Bring water to a boil in a big pot.
- Turn off the water and add the spinach to the hot water. Leave in for 30-60 seconds.
- Drain the spinach and run under cold water.
- Squeeze the spinach to remove excess water.
- In a bowl combine the spinach with tamari and rice vinegar.
- Put in a small bowl.
Method for the bean sprouts
- Bring water to a boil in a big pot.
- Turn off the water and add the bean sprouts to the hot water. Leave in for one minute.
- Drain the bean sprouts and run under cold water.
- Squeeze the bean sprouts to remove excess water.
- Combine bean sprouts, sesame seeds and sesame oil in a bowl.
Method for the zucchini
- Heat a nonstick pan over medium heat.
- Add the zucchini and fry for 2-3 minutes.
- Add tamari and fry for another 1-2 minutes.
For the shiitake mushrooms
- Heat a nonstick pan over medium heat
- Add shiitake mushrooms and water and sauté until the water has steamed away
- Add tamari and fry for another 1-2 minutes.
Method for the eggs
- Preheat a nonstick pan over medium heat
- Add two eggs and fry until they are done
Method for the meat
- Preheat a pan over medium/high heat with some olive oil.
- Take the meat out of the bowl and remove excess marinade.
- Cut into mouth sized pieces.
- Add the meat to the pan and fry for 3-4 minutes.
Method for the bowl
- Start by adding cauliflower rice/rice at the bottom.
- Add all the vegetables, meat and the egg on top.
- Serve with the sauce and kimchi on the side.
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