Beef Steak Bibimbap with Spinach
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).
Equipment
Ingredients
- 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
- 2-3 cloves garlic finely minced
- 1 tbsp grape seed oil
- 3 tbsp Korean chili paste (gochujang)
- 1 tbsp soy sauce
- 1/2-1 tbsp sugar
- 1 tbsp Korean corn syrup (mulyeot) optional
- 3 tbsp water
- 2 tsp sesame oil
- 2 sp toasted sesame seeds
Instructions
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.