Rach's Take on Bibimbap (Healthy Korean-Style Rice Bowls)

Step 1

For the beef and marinade, combine beef in plastic food bag with marinade and chill 30 minutes or overnight

Step 2

For the sauce, combine all ingredients in a small bowl and pass to top the dish at the table

Step 3

For the rice, vegetables and eggs, prepare rice while you are prepping all the vegetables

Step 4

Blanch spinach 1 minute and drain

Step 5

Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan In a nonstick or cast-iron skillet, cook carrots, zucchini and mushrooms separately in a little high-temp oil over medium-high heat with ginger and garlic for carrots, red pepper and garlic for zucchini and salt, pepper and garlic for mushrooms

Step 6

Add the beef to pan after mushrooms and stir-fry it

Step 7

Mound rice into bowls, 1 cup per person, and arrange the vegetables, bean sprouts and beef around it in small groupings

Step 8

Fry eggs to desired doneness and set center bowl

Step 9

Drizzle sesame oil over dish, top with sesame seeds and pass the sauce at table