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Beef bibimbap meal prep bowl with rice, glazed beef strips, carrot, spinach, sprouts and a fried egg in a glass container

Beef Bibimbap Meal Prep Bowls

Korean-inspired rice bowls with soy-honey beef, garlicky spinach, carrot, bean sprouts and an egg on top. About 45 g of protein per bowl.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 bowls
Calories: 565
Ingredients Method Notes

Ingredients
  

  • 10 oz sirloin or flank steak thinly sliced against the grain, about 285 g
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1 garlic clove grated
  • 1½ cups cooked white rice about 240 g, from ½ cup dry
  • 4 cups fresh spinach
  • 1 medium carrot cut into thin matchsticks
  • 1 cup bean sprouts or microgreens
  • 2 large eggs
  • 1 tsp neutral oil for the eggs
  • 1 tbsp gochujang optional, mixed with 1 tsp water

Method
 

  1. Mix the beef with the soy sauce, honey, sesame oil and garlic and let it marinate for 10 minutes.
  2. Wilt the spinach in a hot pan for 1 minute and season with a pinch of salt.
  3. Sear the beef in the same hot pan in a single layer for 2–3 minutes, until browned.
  4. Divide the rice between 2 containers and arrange the beef, spinach, carrot and sprouts on top.
  5. Fry the eggs the day you eat the bowls, or use 2 jammy boiled eggs for the containers. Drizzle with gochujang before serving.

Notes

Eggs: a fried egg is best fresh. For meal prep, boil the eggs for 7 minutes and halve them, or fry them right before eating.