Grilled Steak & Asparagus Bibimbap

Grilled Bibimbap 1

Apparently, the world is divided into two types of eaters: those who want to segregate everything on their dinner plates, and those who like everything mixed together in a big jumble, like pad Thai or a rice bowl topped with all manner of meat, eggs and veggies. That’s me.

Grilled Bibimbap 6

The grill continues to rule our world. I’m amazed how much I don’t miss my oven. (This will change in the fall, I know. Absence makes the heart grow fonder.)

Grilled Bibimbap 3

Thinly sliced, intensely marinated steak cooks almost instantly on the grill while you do any number of veggies alongside – sliced zucchini, peppers, eggplant, asparagus – anything goes. Totally different from the usual barbecue fare, but perfect for eating outdoors – a pair of chopsticks is all you’ll need.

Grilled Bibimbap 1
Grilled Bibimbap 1

Steak & Asparagus Bibimbap

Recipe link


July 31, 2014

  • Makes: Serves 4.


1 lb. steak, very thinly sliced, or leftover roast beef or short ribs

1/4 cup soy sauce

2 Tbsp. sugar

2 Tbsp. sesame oil, divided

2 Tbsp. rice vinegar or lime juice

2 green onions, finely chopped

1-2 garlic cloves, crushed

1 tsp. grated fresh ginger

a handful of asparagus, ends snapped off

a handful of cherry tomatoes

1 red, yellow or orange pepper, thickly sliced

canola oil, for cooking

4 eggs (optional)

freshly cooked rice

Sriracha, for serving


1In a medium bowl or heavy zip-lock bag, combine the steak, soy sauce, sugar, sesame oil, rice vinegar, green onions, garlic and ginger. Let sit for at least 30 minutes, or a couple hours, or freeze the meat in the mixture for later dinners.

2Preheat your grill to medium high and toss the veggies with a drizzle of oil. Lay them all out on the grill and turn as needed until just tender and char-marked. Lay the strips of marinated steak on the grill and cook them as well. If you like, place a small cast iron skillet on the grill, add a drizzle of oil and fry an egg for each person.

3Divide steamed rice between shallow bowls and top with the cooked meat, veggies and an egg. Pass the Sriracha.

Makes: Serves 4.

About Julie

5 comments on “Grilled Steak & Asparagus Bibimbap

  1. Jules @ WolfItDown
    July 31, 2014 at 1:22 pm

    Mmm loving the Asian fusion in the marinate these, the dish looks simply divine! I am a big fan of sesame oil as well, so much flavour 😀 Yum! I hope you’ve had a great week so far :) All the best from Glasgow x

  2. Jeanie
    August 1, 2014 at 6:13 am

    Those bowls are gorgeous. Of course, the food looks amazing.

  3. Maureen
    August 4, 2014 at 12:16 pm

    We don’t own an outdoor grill.Would it be worth making with an indoor grill pan?

  4. Melanie
    August 5, 2014 at 10:00 am

    Making this tonight and am curious about the word “bibimbap?” What’s the origin?

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