Why We Like It

This dish was inspired from a trip we took to Chicago and enjoyed this at a local restaurant - it was one amazing meal! Bi Bim Bop is a Korean dish meaning "mixed rice." This is so much more than just rice...this version includes beef and vegetables and has great Korean flavor! Feel free to enjoy it as a breakfast, dinner or anytime! Please don't be intimidated by the ingredient list -- it may look long, but it comes together easily.

Cook the Rice:

1 cup brown rice

Cook the rice according to package directions. Fluff with a fork and set aside.

Quickly Marinate the Steak:

2 garlic cloves (finely diced, or 1/2 tsp garlic powder)
1 Tbsp fresh ginger (grated, or 1 tsp ground ginger)
2 Tbsp low sodium soy sauce
1 Tbsp rice vinegar
1/2 Tbsp toasted sesame oil
1 Tbsp date sugar (or coconut sugar or brown sugar)
10 oz top round steak (sliced, or steak of your choice)

Add everything except the steak to a medium size bowl and whisk or stir to combine. Add the steak and toss until well coated. Let sit for at least 5 minutes.

Prepare and cook the Vegetables:

1/2 Tbsp olive oil
3 oz shiitake mushrooms (stems removed and chopped, or mushrooms of your choice, about one cup)
1/2 Tbsp toasted sesame oil
2 carrots (cut into thin sticks, or spiralized)
1 cup bean sprouts (OPTIONAL)
1/2 cup frozen peas
1/4 tsp sea salt (OPTIONAL)
1/4 tsp black pepper (OPTIONAL)

First, go ahead and chop the vegetables since everything cooks pretty quickly. Add oil to a large skillet over medium high heat. Add the mushrooms and cook about 5 minutes, until beginning to get tender. Add sesame oil and everything else to the skillet and cook for about 3 minutes. Remove everything from the skillet and set aside.

Cook the Bok Choy:

1/2 Tbsp olive oil
1 small bunch bok choy (stem end trimmed and chopped)
2 Tbsp chili garlic sauce (or more depending on your level of kick)
1/4 tsp sea salt (OPTIONAL)
1/4 tsp black pepper (OPTIONAL)

Add oil to the skillet over medium high heat (where you cooked the vegetables) and add everything else. Cook for 2-3 minutes until bok choy is beginning to wilt. Remove from the skillet and set aside.

Cook the Steak:

Still in the same skillet, cook the steak until cooked through, about 5 minutes. Turn off the heat and let the steak rest while you cook your eggs.

Cook the Eggs:

4 eggs (OPTIONAL, but recommended)

In a small skillet, cook eggs individually until yolks are as set as you like them.

Put it All Together:

3 green onions (sliced)
1 tsp sesame seeds

Divide the cooked rice among 4 bowls, then add equal portions of the vegetables, bok choy, steak slices, and cooked eggs. Top with green onions and sesame seeds.