Wheat Free Honey-Garlic Beef Bibimbap with Crisp Vegetables

Total time1 hr 20 min

Prep time30 min

Cook time35 min

Wheat Free Honey-Garlic Beef Bibimbap with Crisp Vegetables

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Ingredients

4 servings

For the rice

1 ½ cups short-grain white rice
2 ¼ cups water

For the beef

1 lb ground beef (80/20)
3 tbsp soy sauce
San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz San-J Organic Tamari Brewed Soy Sauce - 10 fl oz Organic Gluten Free Reduced Sodium Tamari Soy Sauce (Organic Tamari Brewed Soy Sauce 25% less sodium) - Low FODMAP Certified
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2 tbsp honey
4 cloves garlic, minced
1 tbsp sesame oil
1 tsp fresh ginger, grated
¼ tsp black pepper

For the gochujang sauce

2 tbsp gochujang
1 tbsp rice vinegar
1 tbsp honey
1 tsp sesame oil
1 tbsp water

For the vegetables

2 medium carrots, julienned
2 cups baby spinach
1 medium zucchini, julienned
1 cup bean sprouts
3 tsp neutral oil, divided (such as canola oil or vegetable oil)
½ tsp salt, divided

For the eggs

4 large eggs
1 tbsp neutral oil

For serving

2 tsp sesame seeds, for serving
2 green onions, thinly sliced, for serving

Instructions

1
Combine the soy sauce, 2 tbsp honey, minced garlic, 1 tbsp sesame oil, grated ginger, and black pepper in a large bowl. Add the ground beef and mix until evenly coated. Let the beef marinate at room temperature for 15 minutes.
2
Rinse the rice under cold water until the water runs mostly clear. Combine the rinsed rice and 2 1/4 cups water in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.

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