Beef Bibimbap with a Fried Egg

Make beef bibimbap with a fried egg, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
130 g Beef mince, 5% fat (Weighed raw. Standard 20% mince is nearly twice the calories at the same weight.)
130 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
1 large, about 55 g Egg
80 g Spinach
60 g Carrot (Cut into matchsticks.)
60 g Mushrooms
1 tbsp, about 18 g Gochujang
1 tbsp, about 15 g Tamari
1 tsp, about 4 g Toasted sesame oil
2 cloves, about 6 g Garlic
1 tsp (3 g) Sesame seeds
Ingredient notes on the recipe page.

METHOD
1. Fry the mince in a dry non-stick pan until browned, then add half the tamari and half the garlic and cook for a minute more. Tip out.
2. In the same pan, fry the carrot for two minutes, then the mushrooms for three, keeping each in its own pile as it is done. Wilt the spinach last with the rest of the garlic and tamari.
3. Fry the egg in the sesame oil until the white is set and the yolk is still runny.
4. Put the rice in a wide bowl, arrange everything on top in sections, add the egg and the gochujang, scatter the sesame seeds, and stir it all together before eating.

Contains gluten cereals, eggs, soya and sesame.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/beef-bibimbap-fried-egg-gochujang

AI-generated images illustrating the recipe.

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