Bibimbap with Grilled Flank Steak
Bibimbap with grilled flank steak, Korean carrot salad, soy-marinated spinach and mung beans.
Ingredients
Number of portions
1 kg flank steak (or sirloin steak)
3 tbsp oil
600 g sushi rice
10 eggs
300 ml Santa Maria Black Pepper & Soy Sauce
300 g mung bean sprouts (banchan)
300 g Korean carrot salad (banchan)
300 g Soy marinated spinach (banchan)
400 g Santa Maria Fermented Soy & Chili Paste
100 g sesame seeds, roasted
How to prepare
Cook the rice according to the package.
Grill or fry the flank steak whole in a little oil until it is properly browned on both sides. Set aside.
Fry the eggs on one side, let the yolk be a little loose. Place the fried eggs on a tray with a little water so they don't stick.
Heat Black Pepper & Soy sauce in a pan, meanwhile cut the grilled meat into thin strips and mix with the sauce in the pan.
Place the hot rice in warm deep serving bowls and group the three different "banchan" vegetable side dishes on top of the rice. Add the meat and finish with the fried egg in the middle. Garnish with sesame seeds.
Serve Santa Maria Fermented Soy & Chili Paste on the side in a small bowl. The guest mixes all ingredients in the bowl before eating.
Tips!
Replace the beef with chicken or tofu for variation.
Allergener:
Egg, Sesame, soy & wheat
Recipe categories
Food