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Steak & Asparagus Bibimbap

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.