Lemongrass Coconut Beef Bibimbap with Lime
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Learn more →Ingredients
4 servings
For the beef marinade
- 1 lb beef sirloin or ribeye, thinly sliced against the grain
- 2 stalks lemongrass, tough outer layers removed, tender inner core finely minced
- 3 tbsp coconut aminos
- 1 tbsp fish sauce
- 2 tsp toasted sesame oil
- 1 tbsp fresh lime juice (from about 1 lime)
- 1 tsp lime zest
- 1 tbsp light brown sugar
- 3 cloves garlic, finely minced
- 1 tsp fresh ginger, finely grated
- ¼ cup full-fat coconut milk
For the gochujang sauce
- 2 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp honey
- 1 tbsp coconut aminos
- 1 tsp fresh lime juice
For the rice
- 1 ½ cups short-grain white rice
- 2 ¼ cups water
- ½ tsp salt
For the vegetables
- 2 cups baby spinach
- 1 medium zucchini, julienned or cut into thin matchsticks
- 1 medium carrot, julienned or cut into thin matchsticks
- 1 cup bean sprouts
- 2 tbsp neutral oil (such as avocado oil or canola oil), divided
- 1 tbsp toasted sesame oil
- salt and pepper, to taste
For the fried eggs
- 4 large eggs
- 1 tbsp neutral oil
For serving
- 1 tbsp toasted sesame seeds
- 2 scallions, thinly sliced (green tops only)
- 1 lime, cut into wedges
For the beef
- 1 tsp neutral oil
Instructions
- 1
In a medium bowl, whisk together the lemongrass, coconut aminos, fish sauce, 2 tsp sesame oil, 1 tbsp lime juice, lime zest, brown sugar, garlic, ginger, and coconut milk until combined. Add the sliced beef, toss to coat, and marinate at room temperature for 30 minutes (or refrigerate up to 4 hours).
- 2
While the beef marinates, combine the gochujang, rice vinegar, 1 tbsp sesame oil, honey, 1 tbsp coconut aminos, and 1 tsp lime juice in a small bowl and whisk until smooth. Set aside.
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