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Bibimbap
4
30 minutes
Ingredients
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5 cups cooked white rice
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8 ounces lean beef
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1 carrot
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1 zucchini
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4 ounces shiitake mushrooms
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4 ounces spinach
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2 tablespoon soy sauce
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2 chopped chive leaves
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Salt and pepper
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2 tablespoon sesame oil
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1/2 tablespoon STAR apple cider vinegar
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4 eggs (one per person)
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1 tablespoon sesame seeds
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1 cup soybean sprouts
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A splash of Borges STAR Extra Virgin Olive Oil
Instructions
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1.
Cook the rice and set it aside.
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2.
In a pan with a splash of Extra Virgin Olive Oil, cook the carrot and set it aside. Next, do the same with the zucchini and, then, the mushrooms, all julienned (cook them individually and then set them aside). Cook the spinach for a few minutes until it softens. Remove it and set it aside.
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3.
Slice the meat into long strips and marinate it with the soy sauce, chives, salt, pepper, sesame seeds, sesame oil and apple cider vinegar.
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4.
Cook the meat in the same pan as the vegetables.
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5.
In a clean pan with a splash of Extra Virgin Olive Oil, cook the four eggs, one by one, with a pinch of salt; set them aside.
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6.
Prepare four plates by laying out each of the ingredients in neat little mounds: rice, carrot, zucchini, mushrooms, spinach and meat. Top with a fried egg in the middle.
