Beef Bibimbap Bowl with Mixed Vegetables

Beef and rice

• 12 oz beef sirloin thinly sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 clove garlic minced
• 3 cups cooked short-grain rice

Vegetables and toppings

• 2 cups spinach blanched and squeezed dry
• 1 cup carrot julienned and quickly sautéed
• 1 cup zucchini julienned and quickly sautéed
• 1 cup bean sprouts blanched
• 4 shiitake mushrooms sliced and sautéed
• 4 eggs fried sunny-side up
• 2 tbsp gochujang
• 1 tsp rice vinegar
• 1 tsp sesame seeds

1. Toss the sliced beef with soy sauce, sesame oil, and garlic. Let marinate 15 minutes, then sear in a hot skillet 2-3 minutes until just cooked.
2. Season the blanched spinach and bean sprouts each with a small pinch of salt and sesame oil.
3. Sauté the carrot, zucchini, and mushrooms separately in a little oil until just tender-crisp.
4. Fry the eggs sunny-side up in a lightly oiled pan.
5. Whisk the gochujang with rice vinegar and a splash of water to loosen it into a sauce.
6. Divide the rice among bowls and arrange the beef and vegetables on top in sections. Top each bowl with a fried egg, sesame seeds, and a spoonful of gochujang sauce. Stir together before eating.