One of the things I miss most about NYC is the ethnic food. Looking into my fridge filled with fresh vegetables and greens from the latest Quail Hill Farm harvest, thinking of what to make for dinner tonight, my favorite Korean dish Beef Bi Bim Bop came to mind.
What you need:
1 Grass Fed Sirloin or Strip Steak (Optional)
2 Tablespoons of Soy Sauce
1 Tablespoon of Minced Ginger
1 Tablespoon of Honey
2 Cloves of Garlic Minced
Asian Red Chili Sauce
Assortment of fresh vegetables grated (tonight I used 2 carrots, 4 radishes, 1 turnip)
1/2 pound of Spinach or Boy Choy chopped
1 egg for each person
4 Cups of Rice after cooking (about 1 cup per person) I used Sushi Rice
1 Sliced Jalapeño
Juice of 1 Lime
Rice Wine Vinegar
Handful of Cilantro chopped
1 Scallion thinly sliced
Season the steak with salt and pepper and then transfer to a large ziplock bag filled with soy sauce, ginger, honey, garlic minced and asian red chili sauce to taste. Refrigerate for 30 minutes to 2 hours.
Meanwhile start your rice.
Then grate the vegetables in the food processor, chop the spinach or bok choy and slice the jalapeño.
Sautee the spinach or choy in a bit of olive oil until wilted and remove from heat.
Make a quick vinaigrette with the lime juice, a splash of soy sauce, a few drops of asian chili paste, 1 tablespoon of rice wine vinegar and one tablespoon of olive oil. Toss the grated vegetables cilantro and scallions in the vinaigrette and add a bit of salt then set aside.
Grill or pan sear the steak for about 4 minutes per side. Remove from heat and let rest for 5 minutes. Slice thinly and wrap in foil to keep warm so you can fry the egg.
Fry 1 egg per person.
While the egg is cooking begin to add to bowl by placing the rice in the bottom spinach or choy grated veggies, jalapeño and then steak. Top with the fried egg.
Click to enlarge
Then break the yolk and mix everything together with a bit of asian chili paste.