Spicy Beef Bibimbap (5 Day Meal Prep)

Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Serves 5

Ingredients

    Spicy Beef

    • 2 lbs grass-fed ground beef
    • 2 tbsp honey
    • 6 cloves garlic, minced (I used a garlic press)
    • 1 tbsp sesame oil
    • 1 tbsp coconut aminos
    • 1 tsp fish sauce
    • 1 tsp sesame seeds
    • 1 tsp salt
    • 1 1/2 tsp chili powder
    • 1 tsp paprika
    • 1/2 tsp cayenne

    Tea Eggs

    • 5 pastured eggs
    • 2 whole star anise
    • 2 cinnamon sticks
    • 1/3 cup coconut aminos
    • 3 black tea bags
    • 1 tbsp honey
    • 1 tsp salt

    Spinach

    • 1 lb baby spinach
    • 2 tsp sesame oil
    • 2 cloves garlic, minced (I used a garlic press)
    • 1/4 tsp salt

    Carrots

    • 4 small carrots, shredded, grated, or julienned
    • 2 tsp sesame oil
    • 1/2 tsp salt
    • 1/4 tsp freshly-cracked black pepper

    Mushrooms

    • 2 tsp sesame oil
    • 16 oz mushrooms, halved
    • 1/4 tsp salt

    Kimchi

    • I use store-bought, check the label to avoid added suga

    Toppings

    • Huy Fong chili garlic sauce
    • Chopped green onion
    • Sesame seeds

    Rice*

    • 3 cups rice
    • 1 tbsp sesame oil
    • 1 tsp salt

    Directions

    1. Combine the ingredients for the spicy beef, then cook in a hot skillet—breaking up into small chunks with a spoon as it cooks—until browned. Set aside to cool.
    2. To make the spinach, heat two teaspoons of sesame oil in the skillet over medium-high heat and cook the two minced garlic cloves and salt until fragrant (approximately 30 seconds) and then cook the baby spinach, stirring occasionally, until wilted. 
    3. To make the carrots, heat the sesame oil in the skillet and cook the grated carrots until softened, stirring occasionally (approximately five minutes). Stir in the salt and black pepper, remove from the heat, and set aside to cool.
    4. To make the mushrooms, heat the sesame oil and cook the mushrooms until softened and they have released their moisture, 10 minutes or so. Top with salt, and set aside to cool.
    5. Gently place the eggs in a medium pot and fill with enough water to cover the eggs by 1 inch. Bring the water to a boil, then lower the heat and simmer for 3 minutes.
    6. Remove the eggs with a slotted spoon (leaving the water in the pot) and let cool under running cool water. Using the back of the teaspoon, gently tap the eggshell to crack it all over. The more you crack it, the more intricate the design, but do this with a delicate hand to keep the shell intact.
    7. Return the eggs to their pot of water and add the remaining ingredients for the tea eggs. Bring the mixture to a boil and then immediately turn the heat to low. Cover with a lid and simmer for 40 minutes, then allow the pot to cool, relocate to the refrigerator, and let the eggs steep for 8-12 hours (the longer you steep, the more flavorful and deeply marbled the tea eggs will be).
    8. To make the rice, heat the sesame oil and salt over high heat in a medium pot until fragrant. Add the rice and four cups of water, stir, and cover. Bring to a boil, then turn heat to lowest setting and cook for 20 minutes, covered, then remove from the heat and set aside to cool. 
    9. Store the rice, meat, and vegetables, then divide evenly among five containers and use the toppings/sauce of your preference.  

    by

    Recipe Notes

    *These ingredients and instructions are for Japanese sticky rice, but use your personal favorite method of cooking rice, if you prefer, or use two handfuls of fresh arugula or salad greens underneath your bibimbap vegetables and meat per serving instead of rice (for a lower carb option).

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