Bi Bim Bap (Beef with Vegetables)
Guest Chef: Pete Zerbe, Executive Sous Chef, Bucknell University
- 2 cups basmati rice
- 1 lb flank steak or chicken, thinly sliced
- ½ lb carrots, fine julienne
- 1 oz bean sprouts
- ½ lb zucchini, fine julienne
- ½ lb fresh spinach
- ½ lb red bell pepper
- 5 ea egg
- 1 cup sweet soy sauce
- 3 tbsp sugar
- 1 tbsp brown sugar
- 1 oz garlic, minced
- ½ cup red chili paste (gochujang)
1. Cook basmati rice as directed on package.
2. Combine granulated sugar and brown sugar, add sweet soy sauce and half of the garlic, stir.
3. Add beef to soy sauce marinade and mix well. Set aside. For chicken, chop into bite-size pieces, add to marinade, mix well.
4. Quickly stir-fry red peppers in vegetable oil with a pinch of salt. Set aside.
5. Stir-fry carrots with a teaspoon of sugar until soft. Set aside.
6. Stir-fry zucchini in sesame oil, add salt and pepper to taste. Set aside.
7. Stir-fry spinach in sesame oil with the remaining garlic, add salt and pepper to taste. Set aside.
8. Cook the eggs over easy or sunny side up, leaving the yolk a little runny.
9. Stir-fry beef until cooked through. Remove from pan and set aside. For chicken, stir-fry chicken, remove from pan, then thicken marinade in the pan.
10. Mix the gochujang, sugar, sesame seeds and chili paste. Serve on the side.
11. Divide and arrange the vegetables neatly over the 5 bowls of rice, add beef, and place one egg on top.