- 8 oz [230 g] flank steak, thinly sliced across the grain
- 6 1⁄2 tsp tamari
- 2 tsp minced garlic
- 3 tsp toasted sesame oil
- 2 1⁄2 tsp raw cane sugar
- 9 tsp organic canola oil
- 1⁄2 yellow onion, thinly sliced
- 1 carrot, peeled and julienned
- Kosher salt
- 1 red bell pepper, seeded and cut into thin strips (optional if nightshade-sensitive)
- 2 small crookneck squash or zucchini, cut into 1⁄4-in [6-mm] matchsticks
- 8 oz [230 g] baby spinach
- 8 oz [230 g] mung bean sprouts
- Tbsp sesame seeds
- 8 oz [230 g] shiitake mushrooms, stemmed and thinly sliced
- 4 cups [800 g] steamed short-grain brown rice
- 4 fried eggs
- Kimchi and gochujang for serving
In a medium bowl, combine the steak with 41⁄2 tsp of the tamari, 1 tsp of the garlic, 1 tsp of the sesame oil, and 2 tsp of the sugar. Marinate at room temperature for 30 minutes.
In a large nonstick skillet over medium-high heat, warm 1 tsp of the canola oil. Add the onion and carrot, season with salt, and cook, stirring occasionally, until tender-crisp, 4 to 6 minutes. Transfer to a medium bowl.
Repeat the process to cook each vegetable separately until just tender, seasoning each with a pinch of salt and adding it to the onion and carrot when done. Cook the bell pepper in 1 tsp canola oil; the squash in 1 tsp canola oil and 1 tsp sesame oil; the spinach in 1 tsp canola oil, adding the remaining 1 tsp garlic during the last minute of cooking; and the bean sprouts and sesame seeds in 1 tsp canola oil and the remaining 1 tsp sesame oil.
Add 2 tsp canola oil to the skillet. Add the mushrooms and cook until browned, about 5 minutes. Add the remaining 2 tsp tamari and remaining 1⁄2 tsp sugar and cook until glazed, about 1 minute. Transfer to the bowl of vegetables.
Add the remaining 2 tsp canola oil to the skillet, turn the heat to high, add the steak, and cook until browned on both sides, 3 to 4 minutes.
Divide the rice among four bowls. Top evenly with the meat and vegetables, followed by a fried egg. Serve with kimchi and gochujang.
Easier than it looks
Though this recipe may look intimidating, it’s all about your prep work and being organized. Use the time when the steak is marinating to prep the vegetables and start the rice. Keep in mind that bibimbap is customizable. If you want to leave out the steak for a vegetarian option or remove one of the vegetables, feel free, but I highly recommend keeping the fried egg. Along with the kimchi and gochujang, the runny yolk creates a delicious sauce when mixed with the other ingredients.
Reprinted from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy by Amanda Haas with permission from Chronicle Books, 2016. Photographs © Erin Kunkel.