Bi Bim Bop Recipe

• 1 cup Cucumber (peeled, split into 1/8 inch slices)
• 1 cup Radish (thinly sliced into 1/8 inch slices)
• 1 cup Carrot (chopped into 1/8 inch slices)
• 1/2 tsp Fresh Ginger (minced, peeled)
• 115 gm Beef Steak (thinly sliced)
• 1 tsp Sesame Seeds (toasted)
• 1 cup Spinach (finely chopped)
• 2 tsp Low-Sodium Soy Sauce
• 1/8 tsp Dark Sesame Oil
• 4 tsp Thai Chili Paste
• 1/2 tsp Rice Vinegar
• 4 large Eggs (divided)
• 1 tsp Black Pepper
• 1/4 tsp Sea Salt
• 1 tsp Sugar

• To prepare the marinade, first combine 1 tsp of soy sauce, sesame oil, rice vinegar, and black pepper in a small bowl. Whisk them together
• Put the beef in the freezer for about 1 hour to make it easier to slice.
• Slice the beef steak into thin slices, pour in the marinade and marinate the beef for at about 3 hours or overnight.
• Heat a tsp of sesame oil in a large skillet over medium heat.
• Add the marinated beef slices and fry until brown. Take them out of the skillet.
• Now fry the eggs in the same oil for about 5 minutes on one side. Then flip over and fry for 30 seconds on the other.
• Cook spinach, cucumber, radish and carrot all together in a pot of boiling water till they turn tender.
• Now stop the cooking process and marinate the vegetables with a mixture of Thai chilly paste, sea salt, sugar, remaining sesame oil and remaining vinegar.
• Now arrange beef, spinach, cucumber, carrot and radish on the plate and top it off with fried egg and serve.