Bee-Bim-Bop, Bip Bim Bap, Bibimbap…Maybe there is a difference, but they all seem to be a tasty mix of veggies, especially cabbage, meat and eggs. I had originally planned on using this which more a guideline than a recipe, but we also had the recipe from the Bee-Bim Bop book our youngest read in class. We also couldn’t find any safe Hoisin sauce, so we made something with soy sauce, molasses, sugar and corn starch…
As we tend to do, we made a bit of a mashup and came up with a yummy meal.
B.B.B.
- ~1 lb Skirt steak
- 3 cloves garlic, chopped
- 3 Tbs soy sauce
- 2 Tbs molasses
- 1 Tbs sugar
- 1 Tbs corn starch
- rice wine vinegar
- 2 Tbs Olive oil
- 2 eggs beaten
- 2-3 green onions sliced
- 1/2 cabbage sliced
- 2 carrots sliced
- 2 cups bean sprouts
- Handfull or two of spinach
- rice cooked
- sriracha sauce
In a large bowl mix the ingredients from garlic through vinegar. Grill the steak a few minutes on each side until cooked as desired. Slice across the grain into bite sized pieces. Add the steak to the sauce in the bowl while it is still warm and set aside.
Add 1 Tbs oil to a pan and heat over medium heat. Cook the egg like an omelet. When it’s cooked through remove from the pan and slice into strips.
Add the other Tbs oil to a pan and heat over med-high heat. Add the green onions and then cabbage and stir fry. Add the carrots and cook for a bit. Add the bean sprouts and cook stirring. Add the meat with the sauce and cook until the sauce has thickened a bit.
Serve over rice with sriracha sauce.