Easy Bibimbap Bowl
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prep time
15 mins
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cook time
25 mins
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total time
40 mins
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servings
4
ingredients
4 teaspoons Pompeian Organic Smooth Extra Virgin Olive Oil, divided
1 bunch of kale
Pinch of salt
1 yellow pepper, thinly sliced
2 cloves minced garlic
1 cup sliced shitake mushrooms
4 Tablespoons low sodium soy sauce, divided
1 ½ lb. flank steak, thinly sliced
salt and pepper
4 eggs
Cooked rice
Kimchi
preparation
- Heat one teaspoon of Pompeian Organic Smooth Extra Virgin Olive Oil in a hot skillet. Add the kale. Season kale lightly with salt, add one 1 Tablespoon of soy sauce. Cook until kale just begins to soften but maintains its color. Remove the kale and set aside.
- Heat one teaspoon of Pompeian Organic Smooth Extra Virgin Olive Oil in the same skillet. Add peppers, garlic and mushrooms. Stir. Add 3 Tablespoons of soy sauce. Cook vegetables until they just begin to soften. Remove vegetables and set aside.
- Heat another teaspoon of Pompeian Organic Smooth Extra Virgin Olive Oil in the same skillet. Add the sliced beef and season lightly with salt and pepper. Cook beef for 5-7 minutes or until no longer pink, remove beef and set aside.
- Place the last teaspoon of Pompeian Organic Smooth Extra Virgin Olive Oil in the skillet. Add the eggs and cook just until the whites are set.
- Divide the rice between your bowls. Top the rice with vegetables, beef, kale and the cooked egg. Serve with chili sauce and or kimchi.
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