Bibimbop (Rice and Vegetable Medley)
Bibimbop (Rice and Vegetable Medley) is Head to the store and pick up ginger, garlic clove, eggs, and a few other things to make it today. To use up the low sodium soy sauce you could follow this main course with the Banana Split Cake as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Combine first 4 ingredients in a zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.
Heat a small nonstick skillet coated with cooking spray over medium-high heat.
Add beef mixture; stir-fry 3 minutes or until done.
Remove from pan. Cover and keep warm.
Cook carrot in boiling water 1 minute or until crisp-tender.
Drain. Rinse with cold water; drain and set aside.
Combine cucumber and next 5 ingredients (cucumber through 1 garlic clove); set aside.
Heat skillet coated with cooking spray over medium-high heat. Break 1 egg into hot skillet. Cook egg 1 minute; carefully turn over.
Sprinkle with dash of salt. Cook an additional minute or until desired degree of doneness.
Remove from pan. Cover and keep warm. Repeat procedure with remaining eggs and salt.
Spoon 3/4 cup rice into each of 4 bowls. Arrange 1/4 cup each of beef, carrot, cucumber mixture, mushrooms, and Seasoned Spinach over each serving. Top each serving with 1 egg and 1 teaspoon sambal oelek.