Steak & Asparagus Bibimbap

Name: Steak & Asparagus Bibimbap
Ingredients: 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

AuthorJulie

Yields1 Serving

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

In 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.

Preheat 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.

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

Categoryone dish