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These Korean Rice Bowls (Bibimbap) are loaded with fresh asparagus and marinated steak, and topped with a fried egg!
You'll only need a few ingredients to make this easy recipe, so let's round them up and get started!
Process the sesame seeds, fleur de sel, and chile powder using a mortar and pestle or spice mill until about half of the seeds are finely ground.
Cut steak into ⅛ inch slices, marinate in soy sauce, sesame oil, green onions, sugar, sake, and garlic for 30 minutes.
Combine rice and water in a medium saucepan, cover, and cook for 20 minutes until soft and tender.
Toss asparagus with sesame oil, sauté until crisp-tender, set aside, and sprinkle with sesame salt.
Place steak and eggs on griddle. Cook eggs sunny-side-up, and grill the steak until browned.
Divide the warm rice between the bowls, and then top with beef, asparagus, a fried egg, and a drizzle of sriracha sauce.
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