Imported from the web

Korean Beef Bibimbap Meal Prep

Name: Korean Beef Bibimbap Meal Prep
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Cuisine: East Asian
Ingredients: 2 lb 95/5 lean ground beef, raw; 1.5 tsp Salt (Also season the beef and eggs to taste, as directed.); 1.5 tsp Black pepper (Also season the beef and eggs to taste, as directed.); 5 tbsp Soy sauce (2 tbsp for the beef and 3 tbsp for the sauce.); 14 cup Carrot (Thinly sliced. Source quantity is written as “14 cup”; interpreted as 1/4 cup.); 14 cup Shiitake mushrooms (Thinly sliced. Source quantity is written as “14 cup”; interpreted as 1/4 cup.); 14 cup Bean sprouts (Source quantity is written as “14 cup”; interpreted as 1/4 cup.); 20 cup Spinach (Source quantity is written as “20 cup”; likely a formatting error, so amount is retained literally.); 8 Eggs (Fry sunny-side up; top each meal prep with one egg.); 1 second Spray oil (For coating the pan; source specifies “1 second spray oil.”); 3 cup Cooked rice; 0.75 cup Gochujang (For the sauce.); 3 tbsp Sesame oil (For the sauce; the method also says to season the beef with sesame oil, but gives no additional amount.); 2 tsp Garlic (Minced; for the sauce.); 2 tsp Ginger (Minced; for the sauce.); 6 tbsp Rice vinegar (For the sauce.); Water (A few tablespoons if needed to steam the vegetables.); Sesame oil (Additional amount not specified; the method says to season the beef with it.)

Recipe by Joe X Fitness Facebook

Imported by Prashasthi Nishshanka on SeeMeCook

Eight meal-prep portions of lean ground beef, steamed vegetables, rice, and sunny-side-up eggs, finished with a spicy gochujang-sesame sauce. The vegetables are steamed together as a quick shortcut to the usual separate cooking.

8 servings20 minEast Asian

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Ingredients

2 lb 95/5 lean ground beef, raw
1.5 tsp Salt (Also season the beef and eggs to taste, as directed.)
1.5 tsp Black pepper (Also season the beef and eggs to taste, as directed.)
5 tbsp Soy sauce (2 tbsp for the beef and 3 tbsp for the sauce.)
14 cup Carrot (Thinly sliced. Source quantity is written as “14 cup”; interpreted as 1/4 cup.)
14 cup Shiitake mushrooms (Thinly sliced. Source quantity is written as “14 cup”; interpreted as 1/4 cup.)
14 cup Bean sprouts (Source quantity is written as “14 cup”; interpreted as 1/4 cup.)
20 cup Spinach (Source quantity is written as “20 cup”; likely a formatting error, so amount is retained literally.)
8 Eggs (Fry sunny-side up; top each meal prep with one egg.)
1 second Spray oil (For coating the pan; source specifies “1 second spray oil.”)
3 cup Cooked rice
0.75 cup Gochujang (For the sauce.)
3 tbsp Sesame oil (For the sauce; the method also says to season the beef with sesame oil, but gives no additional amount.)
2 tsp Garlic (Minced; for the sauce.)
2 tsp Ginger (Minced; for the sauce.)
6 tbsp Rice vinegar (For the sauce.)
Water (A few tablespoons if needed to steam the vegetables.)
Sesame oil (Additional amount not specified; the method says to season the beef with it.)

Steps

1
Thinly slice the carrots and shiitake mushrooms.
2
Coat a pan with spray oil and set it over medium-low heat.
3
Add the mushrooms, carrots, bean sprouts, and spinach to the pan. Cover with a lid to steam; add a few tablespoons of water if needed to produce steam.
4
While the vegetables steam, combine the gochujang, 3 tablespoons soy sauce, sesame oil, minced garlic, minced ginger, and rice vinegar in a bowl. Mix to make the sauce.
5
Once steamed, remove the vegetables from the pan and set them aside.
6
Add the raw ground beef to the same pan.
7
Season the beef with salt and black pepper to taste, the listed soy sauce, and sesame oil. Cook until done.
8
Remove the cooked beef from the pan.
9
Fry the eggs in the same pan, seasoning them with salt and black pepper to taste.
10
Divide the cooked rice among eight meal-prep containers, using 1/8 of the rice per container.
11
Add the steamed vegetables and cooked beef to each container. Top each portion with one fried egg and sauce.
12
When ready to eat, cover a portion with a wet paper towel and microwave to steam. Mix everything together with a spoon and enjoy.

Notes

Source lists carrots, shiitake mushrooms, and bean sprouts as “14 cup” each; these are interpreted as 1/4 cup. The spinach amount is given as “20 cup” and retained literally because the intended amount is unclear. The beef instructions also call for sesame oil without specifying an additional quantity. Source descriptions differ on protein per serving (46 g in the post and 48 g in the audio).