bibimbap with cauliflower rice
I prefer cauliflower rice to regular rice.
prep time
1 Hr
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 12 ounces flank steak, sliced thin
- 1 medium cucumber ,spiralized
- 1/3 cup rice vinegar
- olive oil
- 4 ounces shiitake mushroom stemmed and sliced
- 3 cups spinach leaves
- 1 tablespoon water
- 3 ears cauliflower rice, sauteed in oil until lightly browned
- 1 carrot, julienned
- 4 eggs
- Gochujang sauce, for serving
How To Make bibimbap with cauliflower rice
-
Step 1Combine 2 Tbsp soy sauce, brown sugar, sesame oil, and 1 clove garlic. Mix well. Add the beef and let it marinate for 1 hour.
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Step 2Place the cucumber and carrots in a bowl, add the rice vinegar and a little salt, and set aside.
-
Step 3Add some oil to a skillet and add the mushrooms, and cook until browned. Remove from the pan and set aside.
-
Step 4Add the spinach to the pan with a tbsp of water and let it wilt. Add the remaining garlic and soy sauce. Transfer to a plate.
-
Step 5Add the beef and marinade to the pan and cook for two or three minutes. Remove to a plate and add more oil, and fry the eggs.
-
Step 6Divide the cauliflower among the 4 bowls. Top with all the toppings and lastly add the egg and hot sauce.
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