Carb Smart Double Beef Bibimbap-Inspired Bowls
with Sesame Veggies and Cauliflower Rice
This bowl is 'bap'-free! 'Bap' means 'cooked rice' in Korean. We're replaced fluffy rice with wholesome cauliflower, but we promise you won't miss it!
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients: Ground beef • Cauliflower • Carrots • Soy sauce-mirin blend (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) (soy) • Gochujang (gochujang (water, tapioca syrup, brown rice, red pepper powder, salt, alcohol, garlic, onion), water, soy sauce (water, wheat, soybeans, salt, sodium benzoate), chili peppers, salt, vinegar, modified corn and/or potato starch, vegetable oil, paprika oleoresin, xanthan gum, acetic acid, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (soy, wheat) • Spinach • Sesame oil • Garlic.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Beef
285 g
Cauliflower
1 unit(s)
Carrot
1 tbsp
Sesame Oil
(Contains Sesame May contain Crustaceans, Egg, Fish, Gluten, Soy, Tree nuts, Wheat, Sesame, Milk, Mustard, Sulphites)
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy May contain Soy, Wheat, Egg, Sulphites, Tree nuts, Mustard, Gluten, Crustaceans, Sesame, Milk, Fish)
2 tbsp
Gochujang
(Contains Wheat, Soy May contain Egg, Crustaceans, Fish, Milk, Gluten, Wheat, Tree nuts, Soy, Sulphites, Mustard, Sesame)
28 g
Baby Spinach
2 unit(s)
Garlic, cloves
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Halve carrot lengthwise, then cut into 1/4-inch half-moons.
- Finely chop cauliflower. (TIP: If you have a food processor, pulse cauliflower until pieces are the size of small peas.)
- If desired, roughly chop spinach.
- Peel, then mince or grate garlic.
- Combine gochujang, half the sesame oil, 1 tsp (2 tsp) soy sauce mirin blend in a small bowl. (TIP: If you like raw garlic, add a bit to the sauce!) Set aside.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, carrots and 1/4 cup (1/2 cup) water. Season with salt and pepper. Cook, stirring occasionally, until water is absorbed and carrots are tender, 4-5 min.
- Remove from heat. Transfer to a plate, then drizzle remaining sesame oil over top.
- Cover to keep warm. Reserve pan to cook beef in Step 4.
- Meanwhile, heat another large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter, then cauliflower rice and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until softened, 4-5 min.
- Remove from heat. Season with salt and pepper. Cover to keep warm.
- Meanwhile, reheat the same pan from Step 2 over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Reduce heat to medium-low. Carefully drain and discard excess fat.
- Add remaining soy sauce mirin blend and remaining garlic. Cook, stirring often, until soy sauce mirin blend is absorbed, 1 min.
- Divide caulilfower between bowls.
- Top with carrots, beef and any remaining sauce in pan.
- Drizzle gochujang sauce over top.
- Top with fried eggs, if using.
- Heat a medium non-stick pan over medium-low heat. When hot, add 2 tbsp (4 tbsp) butter and swirl pan, until melted.
- Crack in two (four) eggs. Season with salt and pepper. Pan-fry, covered, until egg white is set, 2-3 min. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
If you've opted for double beef, cook it in the same way the recipe instructs you to cook the regular portion of beef. Work in batches, if necessary.