Gluten-Free Beef Bibimbap
Discover the bold flavors of Korean cuisine with this Gluten-Free Beef Bibimbap, a vibrant and nutrient-packed recipe perfect for dinner or meal prep. This dish features tender ribeye steak marinated in gluten-free soy sauce, honey, and fragrant garlic, paired with an array of colorful sautéed vegetables, including spinach, carrots, and shiitake mushrooms. Served over a bed of fluffy jasmine rice and topped with a sunny-side-up egg, each bowl is crowned with a gluten-free gochujang sauce for a spicy kick and finished with a sprinkling of sesame seeds and green onions for added texture and flavor. Ready in just 40 minutes, this recipe is a gluten-free twist on the classic Korean favorite, delivering a balanced blend of savory, sweet, and spicy for a wholesome meal your family will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons Gluten-free soy sauce
- 2 tablespoons Sesame oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Honey
- 0.5 teaspoon Ground black pepper
- 1 pound Ribeye steak, thinly sliced
- 4 cups Cooked jasmine rice
- 1 large Carrot, julienned
- 1 medium Cucumber, sliced into thin strips
- 2 cups Spinach
- 1 cup Bean sprouts
- 1 medium Red bell pepper, sliced
- 1 cup Shiitake mushrooms, sliced
- 4 Eggs
- 2 tablespoons Gochujang, gluten-free
- 1 tablespoon Rice vinegar
- 2 tablespoons Sesame seeds
- 2 stalks Green onions, sliced
Instructions
In a small bowl, combine gluten-free soy sauce, sesame oil, minced garlic, honey, and ground black pepper to create the beef marinade.
Add the thinly sliced ribeye steak to the marinade, toss to coat, and let it sit for at least 15 minutes while you prepare the vegetables.
Bring a pot of salted water to boil. Blanch the spinach for about 1-2 minutes, then remove and shock in iced water. Squeeze out excess water.
Heat 1 tablespoon of sesame oil in a pan over medium heat and sauté the marinated beef until cooked through, about 4-5 minutes. Remove and set aside.
In separate batches, using the same pan, lightly sauté each vegetable (carrot, cucumber, red bell pepper, shiitake mushrooms, and bean sprouts) until just tender, adding more sesame oil if needed.
Fry the eggs sunny-side-up in the same pan, then set aside.
To assemble, divide the cooked rice into bowls. Top each with portions of the cooked beef, vegetables, blanched spinach, and place a fried egg on top.
In a small bowl, mix the gluten-free gochujang with rice vinegar to create a spicy sauce, and drizzle over the top.
Garnish each bowl with sesame seeds and sliced green onions.
Serve immediately, allowing each person to mix their Bibimbap in their bowl before eating.
Nutrition Facts
Calories |
3361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.6 g | 216% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 15.9 g | ||
| Cholesterol | 1107 mg | 369% | |
| Sodium | 4202 mg | 183% | |
| Total Carbohydrate | 307.6 g | 112% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 46.1 g | ||
| Protein | 157.1 g | 314% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 426 mg | 33% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 4058 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
