Steak & Asparagus Bibimbap

Steak & Asparagus Bibimbap


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.


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