- 500g beef* - stir fry, rump steak, schnitzel
- 2 tablespoons soy sauce
- 1 teaspoon vinegar
- 2 teaspoons sugar
- 2 cloves garlic, grated or 1 teaspoon crushed garlic
- ½ teaspoon ground pepper or a generous amount of cracked pepper
- 1kg medium grain rice*
- 1 tablespoon oil
- 100g mushrooms*
- 100g bean sprouts* or other sprouts
- ½ bunch spring onions*, sliced thinly with the green and white part separated
- ½ teaspoon sesame oil (optional)
- Pinch salt
- 1 large carrot*, sliced into matchsticks
- ½ bag baby spinach*
- Combine beef with soy sauce, vinegar, sugar, garlic, and pepper in a bowl and let it sit for at least 5 minutes.
- Cook rice according to package instructions.
- Heat oil in a frying pan on the stove over high heat, fry beef in batches and set aside.
- Cook mushrooms, bean sprouts, and the white part of the spring onion in the same pan, once cooked add sesame oil if using and a pinch of salt, set aside.
- The carrots and spinach can be served cooked or fresh depending on your preference. Repeat the same process as with cooking the mushrooms if you are wanting to heat through the carrots and spinach.
- To serve, scoop rice into bowls and top with cooked beef and vegetables, ending with a generous sprinkle of the remaining green parts of the spring onions.
Tips: This recipe cooks the full amount of rice needed for this week’s meal plan, meaning you will have leftover rice. Cool the rice you don’t eat and place in the fridge. Use the remaining rice to make the Yakimeshi (Japanese inspired fried rice). If you don’t want to cook the full amount of rice, cook 600g of medium grain rice for this dish instead. Bibimbap is also commonly served with a fried egg on top, if desired you can add this to your meal.
Leftovers: Eat for lunch the next day.