Bibimbap

Ingredients

• 3 cups Mixed Stir‑Fry Vegetables (fresh bell pepper strips, broccoli florets and sliced carrots)
• 2 tablespoons Sesame Oil (for cooking and finishing)
• ½ teaspoon Salt (kosher or sea salt)
• 300 grams Frozen Beef Strips (thaw slightly before cooking)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Honey (raw or regular honey)
• 1 clove Garlic (grated or minced)
• 1 teaspoon Granulated Sugar (balances acidity)
• 1 tablespoon Rice Vinegar (seasoned rice vinegar)
• 1 teaspoon Sesame Oil (finishing) (drizzle at end for aroma)

Instructions

1. Prep the vegetables

   Wash and cut the bell pepper, broccoli and carrots into bite‑size pieces.

   Time: PT5M

2. Make the sauce

   In a small bowl combine soy sauce, honey, grated garlic, sugar, rice vinegar and 1 tbsp sesame oil. Stir until sugar dissolves.

   Time: PT2M

3. Stir‑fry the vegetables

   Heat the skillet over high heat, add 1 tbsp sesame oil, then add the vegetables. Sprinkle with salt and toss for 3‑4 minutes until crisp‑tender. Transfer to a plate and set aside.

   Time: PT4M

   Temperature: high

4. Cook the beef

   Add the thawed beef strips to the same hot pan. Pour in the prepared sauce, stir‑fry for 5 minutes until the beef is browned and cooked through and the sauce thickens slightly.

   Time: PT5M

   Temperature: high

5. Combine and finish

   Return the vegetables to the pan, toss everything together for 1‑2 minutes, then drizzle the remaining 1 tsp sesame oil. Serve immediately over rice or noodles.

   Time: PT2M

   Temperature: high

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

20 g

Fat

15 g

Fiber

4 g