September 14, 2010

Stir fry with an egg on top

Bibimbap with Beef Bulgogi

This is a Korean inspired recipe that I tried out last week. It turned out pretty well. There are only two of us so this made two meals worth of food.

1 sirloin steak, fat trimmed
2 cloves garlic, minced

1 Tbsp grated ginger
3 Tbsp low sodium soy sauce
1 Tbsp brown sugar
1 Tbsp rice wine
2 Tbsp sesame oil, divided (I didn't actually have this, I used veggie oil)
1 cup cooked brown rice
1 cup bean sprouts
1 cup frozen spinach (thawed and excess water squeezed out)
1 tsp sesame seeds
1 medium zucchini, cut into strips
2 medium carrots, cut into strips
2 cloves garlic, minced
4 large eggs
1 daikon radish, cut into mtchsticks (used regular radish here)
Hot pepper paste, optional

I also threw in some green beans since I had some garden fresh ones.

1. Thinly slice sirloin into 1/2-inch strips. In a bowl, combine garlic, ginger, 3 tablespoons soy sauce, sugar, rice wine, 1 tablespoon sesame oil, and salt and pepper to taste. Add sliced meat to sauce and marinate in the refrigerator for 2 hours (I only did this for 30 minutes and it turned out pretty good..

2. In a skillet, warm half the oil over medium heat and saute steak and veggies until steak is cooked and veggies have softened slightly. Rinse skillet, then warm remaining vegetable oil over medium heat and cook eggs over easy.

3. Divide cooked rice among plates and arrange vegetables, beef, radish, and egg on top of rice. Sprinkle with sesame seeds. Add hot pepper paste, if desired.

Overall pretty simple and fairly healthy.

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