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Beef bibimbap with quinoa in a bento box

Savory recipes Spring Summer Fall Winter 1+ hour Medium difficulty Wok
Prep time
30 minutes + 30 minutes to marinade
Cooking time
15 minutes
Serves
4 people

Method

  1. In a large bowl, mix 12 cl (1/2 cup) of soy sauce, a pinch of salt, 2 tablespoons of grated ginger, and a tablespoon of chopped garlic with 12 cl (1/2 cup) of sesame oil
  2. Marinate the beef in this mixture for 30 minutes in the refrigerator
  3. Wash and peel the vegetables then cut them into thin strips
  4. Heat some oil in a wok, then add the ginger, some garlic and lemongrass, and finally the vegetables. Add a spoonful of soy sauce and a spoonful of sesame oil, then season as needed
  5. In a frying pan, heat a spoonful of sesame oil with a teaspoon of grated ginger, then add the cooked rice or quinoa mixture
  6. Cook for a few minutes then set aside
  7. Heat some oil in a wok, then brown the sliced scallion (only the white part), add the beef, and sear quickly
  8. Season and set aside
  9. Cook 4 fried eggs
  10. Fill the bento boxes with the rice or quinoa mixture, the vegetables, the beef, and the fried egg, add some bean sprouts and sesame seeds, and drizzle with hot sauce and sesame oil
     

Ingredients

  • 400 g (14 oz) sliced beef
  • 200 g (7 oz) basmati rice or quinoa mixture cooked the day before in a pressure cooker
  • 1 pepper (green, red, or yellow) or other seasonal vegetable
  • 1 scallion
  • 2 cloves of garlic
  • 1 stick of lemongrass
  • 2 cm (3/4 inch) ginger
  • Fresh bean sprouts
  • 4 eggs
  • Soy sauce
  • Olive oil
  • Sesame oil
  • 2 scallions
  • 4 tsp sesame seeds
  • 2 tbsp hot sauce
  • Salt

Utensil

Wok

Wok

Why use a wok?

This wide and deep pan is used in asian countries to cook food quicky on a high fire. Finely chopped vegetables and meats, asian noodles and fried rice are particularly well-suited to this utensil.

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