Red Meat Allergy Friendly Bibimbap Bowl with Sesame Beef & Fresh Vegetables
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Learn more →Ingredients
4 servings
For the rice
- 2 cups short-grain white rice
- 2 ½ cups water
- ½ tsp salt
For the beef
- 1 lb ground beef (85% lean)
- 2 tbsp coconut aminos
- 1 tsp toasted sesame oil
- 1 tsp fresh ginger, finely grated
- ½ tsp salt
- ¼ tsp black pepper
For the vegetables
- 2 tbsp avocado oil, divided
- 2 medium zucchini, cut into thin matchsticks
- 2 medium carrots, peeled and cut into thin matchsticks
- 4 oz fresh baby spinach
- 1 tsp toasted sesame oil
- ½ tsp salt, divided
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp toasted sesame oil
- 1 tsp fresh ginger, finely grated
- 1 tsp raw honey
- ½ tsp rice vinegar
- ¼ tsp crushed red pepper flakes (optional)
For the eggs
- 4 large eggs
- 1 tsp avocado oil
For serving
- 1 tbsp sesame seeds (optional)
- 2 green onions (green tops only), thinly sliced (optional)
Instructions
- 1
Rinse the rice in a medium saucepan under cold water until the water runs mostly clear, then drain. Add 2 1/2 cups water and 1/2 tsp salt, bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 18 minutes until all the water is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes.
- 2
While the rice cooks, whisk together the sauce ingredients — 3 tbsp coconut aminos, 1 tbsp toasted sesame oil, 1 tsp grated ginger, 1 tsp honey, 1/2 tsp rice vinegar, and red pepper flakes if using — in a small bowl until combined. Set aside.
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