Steak Bibimbap-Style Bowl with Gochujang Glaze
over rice with with double sesame spinach & sugar snapsCalories
:
750 kcalProtein
:
41.9g proteinTotal
:
30 minutesDifficulty
:
EasyHigh Protein
Allergens:
- Selderij
- Gluten
- Soja
- Tarwe
- Sesamzaad
- Walnoten
- Hazelnoten
- Noten
- Macadamianoten
- Cashewnoten
- Paranoten
- Pecannoten
- Amandelnoten
- Pinda's
- Pistachenoten
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Ribeye steak
75 g
Jasmine rice
½ piece
Carrot
50 g
Spinach
50 g
Sugar snap peas
¼ bunch
Scallions
25 g
Demi-glace
(Contains: Selderij)
15 g
Gochujang
(Contains: Gluten, Soja, Tarwe)
5 milliliters
Sesame oil
(Contains: Sesamzaad)
5 g
Sesame seeds
(Contains: Sesamzaad May be present: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
Not included in your delivery
½ tablespoon
Sunflower oil
½ tablespoon
[Plant-based] butter
25 milliliters
Water for the sauce
½ tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3138 kJ
Calories750 kcal
Fat32.4 g
Saturated Fat8 g
Carbohydrate81.7 g
Sugar14.7 g
Dietary Fiber7.5 g
Protein41.9 g
Salt1.8 g
Potassium578 mg
Calcium112.4 mg
Iron1.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Boil plenty of water in a pot or saucepan.
- Cut the carrot into thin matchsticks.
- Boil the carrots for 1 - 2 minutes, then use a a slotted spoon to transfer to a plate. Set aside, covered.
- Boil the rice in the same pot for 10 - 12 minutes, covered, then drain. Season with salt and pepper, then set aside, covered.
2
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
- Fry the sugar snaps for 3 - 4 minutes, seasoning with salt and pepper.
- Transfer to the same plate as the carrots and set aside to keep warm.
3
- Place the same frying pan over medium-high heat.
- Gradually add the spinach, allowing it to wilt and reduce.
- Add the sesame oil and half of the sesame seeds, then mix well to combine.
- Season to taste with salt and pepper.
Did you know... the spinach in this recipe contains vitamin K, a nutrient that helps to keep bones strong.
4
- Finely chop the scallions and separate the white part from the greens.
- Melt a knob of butter in a frying pan over medium heat. Pat the steak dry with kitchen paper.
- Fry the steak with the white part of the scallions for 1 - 3 minutes per side.
- Remove the steak from the pan and allow to rest for 5 minutes under aluminum foil.
5
- Deglaze the scallions with the water for the sauce.
- Add the gochujang* and the demi-glace, then boil for 1 minute.
- Turn off the heat and allow to cool for 1 - 2 minutes.
- Add the mayonnaise and mix well to combine.
*Take care, this ingredient is spicy! Use as preferred.
6
- Slice the steak against the grain.
- Serve the rice on deep plates, topped with the vegetables and the steak.
- Drizzle with the gochujang sauce, then garnish with the scallion greens and the rest of the sesame seeds.
