Beef bibimbap with quinoa in a bento box

Recettes salées Printemps Été Automne Hiver Plus d’une heure Difficulté moyenne Wok

Prep time

30 minutes + 30 minutes to marinade

Cooking time

15 minutes

Serves

4 people

Give in to the temptation of this traditional Korean dish!

Method

In a large bowl, mix 12 cl (1/2 cup) of soy sauce, a pinch of salt, 2 tablespoons of grated ginger, and a tablespoon of chopped garlic with 12 cl (1/2 cup) of sesame oil
Marinate the beef in this mixture for 30 minutes in the refrigerator
Wash and peel the vegetables then cut them into thin strips
Heat some oil in a wok, then add the ginger, some garlic and lemongrass, and finally the vegetables. Add a spoonful of soy sauce and a spoonful of sesame oil, then season as needed
In a frying pan, heat a spoonful of sesame oil with a teaspoon of grated ginger, then add the cooked rice or quinoa mixture
Cook for a few minutes then set aside
Heat some oil in a wok, then brown the sliced scallion (only the white part), add the beef, and sear quickly
Season and set aside
Cook 4 fried eggs
Fill the bento boxes with the rice or quinoa mixture, the vegetables, the beef, and the fried egg, add some bean sprouts and sesame seeds, and drizzle with hot sauce and sesame oil

Ingredients

400 g (14 oz) sliced beef
200 g (7 oz) basmati rice or quinoa mixture cooked the day before in a pressure cooker
1 pepper (green, red, or yellow) or other seasonal vegetable
1 scallion
2 cloves of garlic
1 stick of lemongrass
2 cm (3/4 inch) ginger
Fresh bean sprouts
4 eggs
Soy sauce
Olive oil
Sesame oil
2 scallions
4 tsp sesame seeds
2 tbsp hot sauce
Salt

Utensil

Wok

Why use a wok?

This wide and deep pan is used in asian countries to cook food quicky on a high fire. Finely chopped vegetables and meats, asian noodles and fried rice are particularly well-suited to this utensil.