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Steak Bibimbap with Spinach

Steak Bibimbap with Spinach

Holly Ford
Make this delicious steak bibimbap with spinach under 30 minutes. Tender steak is seared then mixed with rice and spinach. It's a great one skillet dinner (or one pot meal).
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course, Rice Dishes
Cuisine Korean
Servings 4


  • 1 1/2 lb beef tenderloin, ribeye, or striploin steak
  • dashes salt and pepper
  • 1 bunch spinach cleaned and roughly chopped if desired.
  • 1 1/2 tbsp oil divided
  • 3-4 cup cooked rice

For chili paste sauce


To make the chili paste sauce

  • Heat 1 tablespoon of oil in a small skillet and saute the garlic until fragrant.
  • Add the rest of the sauce ingredients and mix well. Bring to a full boil over medium heat and let it thicken a little, about 1 minute.
  • Remove from the heat and set aside. The sauce will thicken more as it cools.

To make the steak bibimbap

  • Season the steak with salt and pepper. Grill the steak on a cast iron skillet over medium high heat until to your desired doneness. Remove from the skillet and set aside to rest.
  • Add the remaining 1/2 tablespoon of oil in a skillet, saute the spinach with a little bit of salt until wilted. Remove the spinach from skillet and set aside. Rest the steak for 5-10 minutes. Cut into thin strips.
  • Bring the skillet over medium heat again. Spread rice evenly in a skillet, and top with beef slices and the spinach. Drizzle the sauce, about 3-4 tablespoon.
  • Let the whole thing sizzle for 1 minute. Start tossing together to coat everything with the sauce and cook for another 1 minute. Taste and add more sauce if needed.
  • When everything is all mixed, remove the skillet from the heat. Drizzle a little more sesame oil and sesame seeds as you desire. Serve immediately.
Keyword beef bibimbap, beef steak, Beef tenderloin, bibimbap, bibimbap sauce, gochujang sauce, Korean chili paste, Korean chili sauce, one skillet dinner, rice, steak and spinach bibimbap, steak bibimbap
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