Bimibpap

Beef strip bibimbap with smashed cucumber salad

Pronounced ‘bee-beem-bahp’ this vibrant dish is a colourful combo of steamed rice, shredded sautéed vegetables and marinated beef

By , 12 January 2018

(37 votes)

Beef strip bibimbap with smashed cucumber salad

  • 45 Mins

  • Serves: 4

Nutritional Info
Each 425g serving contains

  • Energy

    1672KJ

    400KCAL

    20%

  • Fat

    7.7g

    low

    11%

  • Saturates

    2.1g

    low

    11%

  • Sugars

    9.8g

    low

    11%

  • Salt

    1.45g

    med

    24%
of your reference intake.
Typical energy values per 100g: 393kJ/94kcal.
Ingredients
  • 1tsp sesame oil
  • 1tbsp miso paste
  • 1tbsp chilli sauce
  • 1 onion, thinly sliced
  • 2tbsp reduced salt soy sauce
  • 2 garlic cloves, crushed
  • 2tsp brown sugar
  • 2 sirloin steaks, thinly sliced
  • 1 cucumber, smashed with a rolling pin and cut into chunks
  • 1 large carrot, peeled and sliced into ribbons with a vegetable peeler
  • 100g frozen broad beans, simmered for 5 minutes, cooled
  • 1tbsp rice wine vinegar
  • 1tsp caster sugar
  • 2tsp sesame seeds
  • 200g basmati rice
Method

  • Mix together the sesame oil, miso paste, chilli sauce, onion, soy sauce, garlic, brown sugar and beef. Stir to combine and leave to marinate in a non-metallic bowl for 30mins.

  • Meanwhile, combine the cucumber, carrot, broadbeans, vinegar, caster sugar and sesame seeds and crush with the back of a fork.

  • Place a large non-stick frying pan or wok over a high heat. Add the beef mixture and stir-fry for 4-5mins until cooked throughout.

  • Cook the rice according to packet instructions.

  • Serve the beef with the rice and cucumber.