I don't think there is truly an easy way to make Bibimbap. But this version can get done fairly simply with what I call a little “kitchen gymnastics” and a good dose of humor. I've cooked it a couple times for my family, meaning if I can do it, so can you.

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I've organized my prep to reduce the kitchen chaos on my first go-round. Think shredded carrot in my hair and cauliflower rice stuck to my socks. There are four components you need to keep in mind: beef, cauliflower rice, veggies and egg.

• While the beef is cooking, cook the cauliflower rice.

• While the beef is resting, cook the veggies.

• While the rice is browning, cook the egg.

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Get all your ingredients out and organized, and you'll be just fine. Ok, ready? Here we go...

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All Ingredients

• 5 T gluten-free Tamari (you need the salt so coconut aminos won't work here)

• 2 tsp raw honey

• 1 tsp ground ginger

• 1/4 tsp red pepper flakes

• 12-oz flank steak, trimmed

• Organic riced cauliflower* or one large cauliflower head. Most grocery stores sell it now, and Costco has two large bags of big organic riced cauliflower that I used here.

• 1 medium shallot

• ½ cup water

• 3 scallions, minced

• 3 garlic cloves, minced

• 1/2 T coconut sugar

• 2+ T extra virgin olive oil

• 4 carrots, scrubbed and shredded, using grater and metal glove.

• 8 ounces mushrooms (shiitake, Baby Bellas, whatever you like), caps only, sliced thin (or buy sliced to save time!)

• 2 (5-ounce) containers baby spinach

• Siracha, kimchi and cold (gluten-free) beer on the side

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Step 1: Marinate the flank steak for 4 hours

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Ingredients

• 2 T gluten-free Tamari (you need the salt so coconut aminos won't work here)

• 1 minced garlic glove

• 2 tsp raw honey

• 1 tsp ground ginger

• 1/4 tsp red pepper flakes

• 12-oz flank steak, trimmed

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In a large zip-top bag, combine all ingredients and add steak. Seal bag and turn to coat. Marinate in refrigerator for 1 to 4 hours. This steak is so good.

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Step 2: Prep veggies & make scallion sauce

• Rice cauliflower if you don’t find it in the store. Simply chop one head of cauliflower into small pieces. Blend one handful dry in a high-speed blender for 3 seconds max. Place rice into a bowl and repeat until all is riced. 

• Shred carrots using a metal glove and a grater. You won’t shred the whole carrot.

• Slice mushrooms if needed.

• Make scallion sauce. Stir together...

  • ½ cup water

  • 3 scallions, minced

  • 3 T Tamari

  • 2 minced garlic cloves

  • 1/2 T coconut sugar

  • 1 T olive oil

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Step 3: Grill steak for 4-5 minutes a side.

• 145º internal temp for medium rare. 160º internal temp for medium.

• Cover with foil and set aside.

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Step 4: While steak is grilling, make cauliflower rice.

• Heat 1T olive oil until shimmering. 

• Sauté one chopped medium shallot until fragrant and soft. 

• Add cauliflower rice. 

• Sauté about 4 minutes, until cooked but not soft. Transfer to a plate to stop heat from cooking further.

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Step 5: Get out 3 medium bowl. Keep them on stand-by for cooked veggies.

• Heat 1 tsp oil in Dutch oven over high heat. Add carrots and stir until coated. Add 1/3 cup scallion mixture and cook, stirring frequently, 1 to 2 minutes. Using slotted spoon, transfer carrots to a bowl. Set aside.

• Heat 1 tsp oil in now-empty pot until shimmering. Add mushrooms and stir until coated with oil. Add 1/3 cup scallion mixture and cook, stirring frequently, 3 to 4 minutes. Using slotted spoon, transfer mushrooms to another bowl. Set aside.

• Heat remaining 1 tsp oil in now-empty pot until shimmering. Add spinach and remaining 1/3 cup scallion mixture and cook, stirring frequently, 1 to 2 minutes. Using slotted spoon, transfer spinach to third small bowl. Set aside.

 

Step 6: Slice steak into thin strips.

• Set aside and cover.

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Step 7: Brown cauliflower rice.

• Heat a ½ tsp olive oil over medium high heat in a small omelet pan. Add roughly 1 cup cooked cauliflower rice and press into an even layer. While rice browns (just slightly)…

 

Step 8: Fry an egg to preferred doneness. 

 

Step 9: Assemble in a medium flat-bottom bowl. 

• Cauliflower rice on the bottom

• Place veggies and beef in their own sections.

• Add egg on top.

• Repeat Steps 7-10 until everyone is served. 

• Heat a ½ tsp olive oil over medium high heat in a small omelet pan. Add roughly 1 cup cooked cauliflower rice and press into an even layer. While rice browns (just slightly…

 

You did it! Yay you! Top with Siracha and/or a spoonful of kimchi – and a cold celebratory (gluten-free) beer!

 

Serves: 4

Time: one hour start to finish, not including time for marinating

 

* If cauliflower rice is pushing it for your family, short grain brown rice is just fine - and really browns and crisps!