Luxe bibimbap with ribeye steak
with sugar snap peas, sesame and Korean glazeCalories
:
803 kcalProtein
:
41.7g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- 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)
½ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
Not included in your delivery
1 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)3360 kJ
Calories803 kcal
Fat38.2 g
Saturated Fat8.7 g
Carbohydrate81.7 g
Sugar14.5 g
Dietary Fiber7.5 g
Protein41.7 g
Salt1.8 g
Potassium578 mg
Calcium99.6 mg
Iron1.3 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.
Utensils
•Pan
•Slotted Spoon
•Aluminum Foil
•Lid
•Tall-Sided Pan
•Paper Towel
Cooking Steps
1
- Boil plenty of water in a pot or saucepan.
- Cut the carrot into thin matchsticks and boil for 1 - 2 minutes, then transfer the carrot with a slotted spoon to a plate. Cover with aluminum foil to keep warm.
- Boil the rice for 10 - 12 minutes, covered with a lid. Then, drain and add the mixture back to the pot, keeping it covered and warm. Season with salt and pepper.
2
- Meanwhile, finely chop the scallions and separate the white part from the greens.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the sugar snaps for 3 - 4 minutes, season with salt and pepper. Transfer to the plate with carrots to keep warm.
- Reheat the frying pan over medium-high heat and (gradually) add the spinach to the pan. Stir until wilted, then add the sesame oil and half of the sesame seeds. Season with salt and pepper.
3
- Meanwhile, melt a knob of butter in another frying pan over medium heat. Pat the rib eye dry with kitchen paper. Place the rib eye steak in the hot pan, along with the white parts of the scallions and fry for 1 - 3 minutes per side.
- Remove the meat from the pan, and let rest for 5 minutes under aluminum foil.
- Deglaze the pan with the water for the sauce (see pantry for amount), then add the demi glace and gochujang* and boil for 1 minute. Turn off the heat. Let cool for 1 - 2 minutes, then add the mayonnaise and mix well.
*Take care, this ingredient is spicy! Use as preferred.
4
- Slice the rib eye against the grain.
- Serve the rice in deep bowls and top with the different vegetables and meat.
- Drizzle over the sauce and garnish with the rest of the sesame seeds and the green parts of the scallions.
