Easy Beef Bibimbap

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs carrot
• 100g snow peas
• 1pcs spring onion
• 300g lean beef mince
• 50g oyster sauce
• 10ml white vinegar
• 3ml sugar
• 15ml vegetable oil
• 15ml soy sauce
• 2pcs eggs (optional)

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, shred the carrot using a julienne peeler or coarsely grate with a box grater. Trim the stems from the snow peas, removing the strings from one side, then halve on an angle. Cut the spring onion into 3cm lengths. Combine 2 tsp white vinegar, ½ tsp sugar and a pinch of salt in a bowl. Add the carrot and toss to combine. Set aside to pickle until needed.
3. Step 3 — Brown beef
   Heat 1 tsp vegetable oil in a medium deep frypan over high heat. Stir-fry the beef mince (see Make it yours) for 3-4 mins until browned. Add the snow peas and spring onion and stir-fry for a further 2 mins or until the veggies start to soften.
4. Step 4 — Add sauces
   Add the oyster sauce and 3 tsp soy sauce to the beef mixture and stir-fry for 1-2 mins until the veggies are tender. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Fry eggs and serve up
   Heat 2 tsp vegetable oil in a medium frypan over medium heat. Crack 2 eggs, if using, into the pan and cook for 3-4 mins until just set or cooked to your liking. Remove the pan from the heat. Divide the rice, beef mixture and drained pickled carrot among bowls, top with the fried eggs and enjoy!
6. Step 6 — Make it yours
   For a crispy finish on the beef, cook the mince in two batches.

Allergens

Sojabohnen, Eier, Weichtiere, Fisch, Gluten, Sesamsamen, Wheat