Mushroom Free Thai Basil Beef Bibimbap with Chiles
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice
- 2 ¼ cups water
For the sauce
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp sesame oil
For the beef
- 1 lb ground beef (80/20)
- 2 tbsp neutral oil, divided
- 4 cloves garlic, minced
- 3 thai bird's eye chiles, thinly sliced (seeds in for more heat, removed for less)
- 1 cup fresh thai basil leaves, loosely packed
For the vegetables
- 2 medium carrots, julienned
- 2 cups baby spinach
- 1 medium zucchini, julienned
- 1 tsp sesame oil
- salt and pepper, to taste
For the fried eggs
- 4 large eggs
- 1 tbsp neutral oil
For serving
- 2 tbsp gochujang
- 1 tbsp sesame seeds
- 2 scallions, thinly sliced
- 1 tsp sesame oil, for drizzling (optional)
Instructions
- 1
Rinse the jasmine rice in a medium saucepan under cold water until the water runs mostly clear, then drain. Add 2 1/4 cups water and bring to a boil over high heat. Reduce heat to the lowest setting, cover tightly, and cook for 15 minutes until all the water is absorbed. Remove from heat and let steam, covered, for 5 minutes.
- 2
In a small bowl, whisk together the soy sauce, fish sauce, oyster sauce, sugar, and 1 tsp sesame oil until the sugar dissolves. Set aside.
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