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5 from 10 votes

Easy Beef Bibimbap Bowls

Prep Time10 minutes
Cook Time25 minutes
Servings: 3
Author: Workweek Lunch

Ingredients

For the base

  • 3/4 cup rice any rice works
  • 1.5 cup water
  • 1/4 tsp salt
  • 16 oz ground beef sub ground turkey
  • 2 TBSP sriracha
  • 2 tsp chili garlic sauce skip if you don't like heat
  • 1 TBSP soy sauce
  • 1 TBSP brown sugar
  • 1/2 tsp fish sauce sub lime juice
  • 1/2 tsp oyster sauce sub hoisin sauce

For the toppings

  • 2 carrot chopped into matchsticks or peeled into ribbons
  • 1 cucumber sliced
  • 1 TBSP rice vinegar
  • 2 tsp granulated sugar
  • 1/4 tsp crushed red pepper skip if you don't like heat
  • 24 oz spinach sub kale or chard
  • 1/2 tsp sesame oil
  • 2 tsp sesame seeds optional for garnish, add more as needed
  • 3 egg optional, to be cooked fresh with the meal
  • 1 cup kimchi optional for garnish

Instructions

  • Cook the rice: Add the rice and water to a pot over high heat with a pinch of salt and bring it to a boil. Then cover and reduce heat and let it simmer for 10 minutes, then turn off the heat and let the rice steam. No peeking or stirring!
  • Cook the beef: Add 1 TBSP olive oil to a skillet over medium heat. Add the beef with a pinch of salt and cook, stirring often, for 8-10 minutes, until the beef is no longer pink. Drain the pan and add the sriracha, chili garlic sauce, soy sauce, brown sugar, fish sauce, and oyster sauce to the beef. Stir well and cook over medium heat for about 5 more minutes. Turn off the heat and set the beef aside.
  • Prepare the cucumber: toss the sliced cucumber with rice vinegar, sugar, and red pepper flakes with a pinch of salt. Set aside.
  • Prepare the spinach: heat up the same pan you used to cook the beef. Add the olive oil and spinach with a pinch of salt. Saute over medium-low heat until it has completely wilted, about 6-8 minutes. Covering the pan helps steam spinach nicely. Turn the heat off and add the sesame oil. Gently toss to coat the spinach. Set aside.
  • Assemble! Divide the rice and beef between three meal prep containers. Garnish with sesame seeds if using. In another container or in a few small containers, store the carrots, cucumber, spinach, and kimchi. I stored the spinach with the meat and rice because it was cooked and would taste good warm. When ready to eat, cook the egg to your preference (sunny side up is ideal! boiled works too) and add the other prepared toppings to your bowl.