This bibimbap-inspired bowl is so easy to throw together (just cook your rice ahead!), super adaptable, and packed with flavor. The key to this dish is seasoning each component well and letting the runny yolk act as your “sauce”. Beef and your choice veggies get cooked in a spicy sesame soy sauce until all of the liquid and flavor gets absorbed into and coats everything. Warm, chewy brown rice gets simply tossed in some sesame oil and salt for a cozy base and tangy crunchy carrots balance it all out. Top with a fried egg and mix it all up!
Ingredient Highlight
Beef! Is an extremely nutrient-dense meat with lots of iron, vitamin B12, zinc, and selenium to name a few. Try to buy grass-fed organic (and local if that’s an option) beef when possible.
This is a great article to help you understand what to look for when buying grass-fed beef.
Servings 4
Prep Time 15 minutes 
Cook Time 10 minutes Ingredients
- 1/4 cup soy sauce or tamari
- 2 tbsp coconut sugar
- 2 tbsp sriracha
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 2 tsp olive oil
- 1 lb grass-fed ground beef*
- 1/2 tsp kosher salt
- 4 cups chopped veggies**
- 2 cloves garlic, thinly sliced
- 4 eggs, fried
For the carrots:
- 2 cups grated carrot (about 2-3 carrots)
- 1 bunch scallions, thinly sliced
- 3 tbsp rice vinegar
- 1/2 tsp kosher salt
For the rice:
- 4 cups warm cooked short grain brown rice (about 1.5-2 cups uncooked)
- 1 tbsp toasted sesame oil
- 1/2 tsp kosher salt
- *Or use a thinly sliced steak like flank or skirt (see substitutions for other options).
- **I love this with chopped up broccoli, but you can use snap peas/snow peas, asparagus, green beans, bell pepper, etc…
Instructions
- To make the carrots, in a medium bowl, add carrots, scallions, vinegar, and salt and toss to combine.
- In a jar or small bowl, add soy sauce, sugar, sriracha, sesame, and vinegar and shake or whisk to combine.
- In a large skillet over medium-high heat, warm the 2 teaspoons oil. Add the beef, break up into chunks with a spatula, sprinkle with salt, and let it cook for 4 minutes or until nicely browned (be careful of splatter!).
- Break up into smaller chunks, then let cook until cooked through, about 1 minute. To remove excess fat, tilt the pan and use a spoon to drain all but about 1 tablespoon of fat from the pan (ground beef usually has a lot of fat that cooks out of it).
- Return over medium-high heat and stir in the veggies, garlic, and sauce and let cook for 3-5 minutes or until sauce has reduced almost all the way, stirring occasionally.
- Toss your warm rice with the sesame oil and salt to coat.
- Serve the beef/veg over a bed of the rice and top with carrot slaw, fried eggs, and sesame seeds.
Items you can prep ahead (optional)
- Cook 2 cups short grain brown rice + toss in oil/salt
- Make the sauce
- Chop 4 cups veggies
- Thinly slice 2 cloves garlic
- Grate 2 cups carrot
- Thinly slice 1 bunch scallions
- Make the tangy carrots
Substitutions:
- To make vegetarian, substitute beef with pressed tofu, crumbled and tossed in 1 tbsp cornstarch and ½ tsp salt, and fry in 2 tbsp of oil.
- To make vegan, see above + skip the egg. Top with avocado.
- You can substitute ground pork. Chicken or turkey can be used, but since the fat content is so much lower, be sure to use more oil to fry it.
- Use any kind of rice or grain as your base or serve over roasted potatoes/veggies tossed in sesame oil and salt.
Storage:
- Store leftovers in an airtight container in the fridge or freezer:
- Beef/veg: up to 4 days in the fridge or 2 months in freezer
- Rice: up to 7 days in the fridge or 2 months in the freezer
- Carrots: up to 7 days in the fridge
Leftovers + Repurposing:
- Warm up rice and beef/veg in the microwave and assemble your bowls.
- Turn it into a taco!
Hi there, I have a quick question about this recipe. Do you toss the rice in 1 tbsp of rice vinegar and/or sesame oil and salt? The ingredient list references rice vinegar and the instructions reference sesame oil. Thank you in advance for your help – I’m super excited to make this recipe!
Sesame oil, sorry about that! Looks like there was a typo during migration. Thanks for catching it!