Beef bibimbap bowl

30 Min
very easy
4 People
Rating starstarstarstarstar
A healthy twist on a Korean favourite! Shredded red cabbage with sautéd sesame vegetables, beef scallopini and a sweet spicy dressing.
1. Cut broccoli into small florets and carrot into matchsticks. Slice spring onions into 4cm pieces (reserve tops for garnish). Slice radishes. Keep separate.

2. Whisk together 1-2 tbsp chilli sauce with 3 tbsp sesame oil, 1 tbsp vinegar, 1 tbsp soy sauce and 1 tbsp maple syrup. Set aside.

3. Heat frypan over medium-high heat with 2 tsp sesame oil. Add broccoli and cook for 2-3 minutes until tender. Remove and set aside. Repeat with carrot and spring onions separately.

4. Increase pan to high heat. Coat scallopini with 1 tbsp sesame oil. Cook in pan for 1 minutes each side. Take off heat to rest before slicing into strips.

5. Divide cabbage among bowls. Re whisk the dressing and spoon over half. Top with even amounts of beef, cooked vegetables and radishes. Spoon over remaining dressing. Garnish with sliced spring onion tops and sesame seeds.

Re whisk the dressing before serving to make sure it is well combined.

We used sambal oelek for the chilli sauce.
No beef option - beef scallopini is replaced with chicken breast fillet. Dice and cook in pan for 6-8 minutes or until cooked through.
Broccoli, 1
Carrot, 1
Spring onions, 1/3 bunch *
Radishes, 1/2 bunch *
Beef scallopini, 10 pack
Shredded red cabbage, 1 bag (400g)
Sesame seeds, 1 packet (30g)

Apple cider vinegar (or rice wine), maple syrup, sesame oil, soy sauce (or tamari)