Black Pepper Beef Bibimbap with Snow Peas
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups short-grain white rice
- 2 ¼ cups water
For the beef
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 3 cloves garlic, minced
- 1 ½ tsp freshly ground black pepper
- 1 tsp grated fresh ginger
For the gochujang sauce
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp water
For the vegetables
- 6 oz snow peas, strings removed
- 5 oz baby spinach
- 2 medium carrots, julienned
- 3 tbsp neutral oil, divided (such as canola or vegetable oil)
- 2 tsp soy sauce
- 1 tsp sesame oil
- ½ tsp salt
For the fried eggs
- 4 large eggs
- 1 tbsp neutral oil
For serving
- 1 tbsp sesame seeds, toasted (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Combine the soy sauce, sesame oil, brown sugar, minced garlic, black pepper, and grated ginger in a medium bowl and whisk until the sugar dissolves. Add the sliced beef, toss to coat, and let marinate at room temperature for 15 minutes.
- 2
While the beef marinates, rinse the rice in a medium saucepan under cold water until the water runs mostly clear, then drain. Add 2 1/4 cups water, bring to a boil over high heat, then reduce to the lowest setting, cover, and cook for 15 minutes until the water is absorbed and the rice is tender. Remove from heat and let steam, covered, for 5 minutes.
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