Easy Beef Bibimbap Rice Bowl

Prep time: 10 minmin
Total time: 50 minmin
Serves: 4
1 lb
extra-lean ground beef
450 g
cloves garlic, minced
3 tbsp
reduced sodium soy sauce, divided
45 mL
2 tbsp
packed brown sugar
30 mL
1 tbsp
grated fresh ginger
15 mL
1 tbsp
rice vinegar (unseasoned)
15 mL
pinch of salt
1 1/2 cups
Compliments Long Grain Rice
375 mL
1 pkg
fresh shiitake mushrooms, stemmed and sliced
227 g
1 cup
matchstick carrots
250 mL
2 cups
Compliments Organic Baby Spinach
500 mL
1 tbsp
vegetable oil
15 mL
1 tsp
sesame oil
5 mL
1 tbsp
toasted sesame seeds
15 mL
Per serving (1/4 of the recipe):
20 g
saturated fat
6 g
78 g
10 g
41 g
255 mg
4 g
650 mg


  1. Mix beef, garlic, 2 tbsp (30 mL) of the soy sauce, brown sugar, ginger, vinegar and salt. Let stand 10 min. Meanwhile, cook rice according to package instructions.

  2. Cook beef mixture in large non-stick skillet 10 min., breaking up into small pieces with back of spoon, until no longer pink. Add mushrooms. Cook, stirring occasionally, 5 min. or until mushrooms are tender. Keep warm.

  3. Meanwhile, steam carrots in steamer basket over saucepan of simmering water, about 4 min., or until slightly softened. Push to one side of steamer; add spinach to other side. Steam 2 min. or until spinach is wilted. (Or cook carrots and spinach in skillet with a splash of water until veggies are slightly softened.) Set aside.

  4. Heat vegetable oil in large non-stick skillet over medium-low heat. Crack eggs into skillet and cook about 5 min. or until whites are set and yolks are desired doneness. Divide rice into 4 warmed bowls. Top with beef mixture, carrots and spinach. Stir together remaining 1 tbsp (15 mL) soy sauce and the sesame oil. Drizzle over vegetables. Top each bowl with an egg. Sprinkle with sesame seeds to serve.