The best, slightly spicy sesame stir-fried beef and egg-porn
The best, slightly spicy sesame stir-fried beef and egg-porn. Who doesn’t love egg-porn?
And look at that wok full of beautiful veg. We’re going to make my version of easy Korean bibimbap.
So we’re going to make a really easy version of this that doesn’t involve making a whole bunch of different little bits and pieces. Just a couple bits and pieces.
Why You’ll Love This
It is tasty, my friends.
I just love the fact that you can throw in a whole bunch of vegetables here and really feel quite virtuous about your dinner, which is always good.
I’m so loving that. I mean, it tastes like you’re sitting in a Korean restaurant. Mm.
But a lot easier to make than the restaurant version.
Ingredients
For the Spicy Red Sauce
- Korean gochujang paste (a fairly big scoop full)
- mirin
- soy sauce
- sugar
- sesame seeds
For the Beef Marinade & Stir Fry Sauce
- soy sauce
- mirin
- sesame oil
- sesame seeds (the rest of those)
For the Beef
- tender cut of beef (ribeye, fillet, rump steak)
- oil
- garlic
- ginger
For the Vegetables
- sliced veggies (carrot, sliced mushrooms, baby spinach, green pea shoots)
- oil
For Serving
- a bowl of rice
- an egg
- crunchy cucumber
- kimchi
- spicy red sauce
Instructions
- Let’s get started making our finishing sauce first of all.
- Take some Korean gochujang paste, mirin, soy sauce, sugar, and some sesame seeds.
- Mix that together.
- For the beef, use a tender cut of beef here.
- Slice on the diagonal here.
- Pop that beef into a bowl.
- For our second sauce, which is going to double as marinade and stir fry sauce, take some soy sauce, mirin, sesame oil, and then the rest of those sesame seeds.
- Go back to our spicy red sauce, and take a couple of spoonfuls of that.
- Put that on your beef.
- Add a couple of spoonfuls of our soy sauce mixture, just enough to kind of flavor that beef.
- Mix that through.
- Add a little bit of oil straight into a wok.
- Add some garlic.
- Grate in some ginger.
- In goes my beef.
- Straight away, spread that beef out in the pan so as much of it comes into contact with some heat as possible.
- Leave the beef at this point just for about half a minute here to let some of that color start to develop.
- Stir fry until that beef is cooked.
- Get that beef straight out onto a plate.
- Pour that delicious pool of sauce straight over the beef.
- Back in the wok, get some oil straight in.
- Add your mushrooms.
- Add your carrot.
- Add the baby spinach.
- Add the rest of that stir-fry sauce.
- Add some of those pea shoots.
- Take yourself a bowl of rice.
- Add an egg on top.
- Add some of that veg.
- Add some crunchy cucumber.
- Add some of that beef.
- Add some kimchi.
- Add some of that spicy red sauce.
- Give everything a mix.
Cooking Tips
- I recommend using a tender cut of beef here. There’s nothing worse than trying to dig into a bowl of bibimbap with some chopsticks, i.e. not a knife, and having a really tough piece of meat.
- I like to slice on the diagonal here because that tends to make things a little bit more tender.
- Keeping this a little chunkier than I normally would for a stir fry, I just want some really hearty, decent chunks of beef here.
- I don’t need to leave that beef for any longer than a couple of minutes. We’re doing the easy version here, of course.
- It’s really important that we don’t overcook the beef here because that’s when we’re going to run into some tough, hard bits of meat. This is just barely cooked.
- Do not waste that. Just pour that straight over the beef.
- Don’t be a hero here, guys. I’ve got a whole bunch of sliced veggies that you’ve got at your local supermarket.
Serving Suggestions
- Take yourself a bowl of rice.
- Add an egg on top.
- Add some of that veg.
- Add some crunchy cucumber.
- Add some of that beef.
- Add some kimchi.
- Add some of that spicy red sauce.
- I like to give everything a mix. That way, I get kind of the ideal mouthful with every bite.
If you’ve got any comments or questions, pop them below.
Thanks, guys.