Beef Bibimbap Bowls with Riced Carrots

• servings: 2 Servings

Ingredients

14 ounces carrots (5 medium or 3 to 4 large), peeled and roughly chopped

3 teaspoons toasted sesame oil

1 medium yellow onion, chopped

1 garlic clove, minced

6 ounces 90% lean ground beef, preferably grass-fed

1 tablespoon gochujang, plus more for serving

3 tablespoons reduced-sodium soy sauce

4 ounces sliced shiitake mushrooms

3 cups (about 2 ounces) baby spinach

Pinch of kosher salt

½/2 cup seeded cucumbers, cut into matchsticks

2 tablespoons sliced scallions

1 teaspoon sesame seeds

Cooking spray (I like my Misto or Bertolli)

2 large eggs

Bean sprouts (optional)

Directions

Preheat the oven to 200°F.

In a food processor, working in small batches, pulse the carrots a few times until they resemble grains of rice (don't overprocess or it will get mushy). Spoon the carrots into a kitchen towel, cheesecloth, or paper towels and squeeze out any excess liquid.

In a large skillet, heat l teaspoon of the sesame oil over medium heat. Add the onion and cook, stirring, until translucent, about 3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the beef, increase the heat to high, and brown the meat, using a wooden spoon to break it into small pieces as it cooks, about 5 minutes. Add the l tablespoon gochujang and 1 tablespoon of the soy sauce. Cook, stirring, for 30 seconds, until combined. Transfer to an ovenproof bowl and set the bowl in the oven to keep the mixture warm.

Wipe the skillet clean with a damp paper towel and set it over high heat. When hot, add 1 teaspoon of the sesame oil, then the riced carrots and remaining 2 tablespoons soy sauce. Cook, stirring, until softened, 7 to 8 minutes. Divide evenly between 2 bowls (about ¾ cup for each).

Reduce the heat to medium-high and add the remaining l teaspoon sesame oil. Add the mushrooms and cook, stirring, until almost soft, about 3 minutes. Add the spinach and a few drops of water, cover the pan, and cook until the spinach has wilted, about 1 minute. Season with the salt and divide between the 2 bowls of carrot rice. Top each bowl with ½ cup beef and ¼ cup cucumber. Garnish with the scallions and sesame seeds.

Wipe the skillet clean with a damp paper towel and spray with oil. Set the skillet over medium-low heat and crack the eggs into the skillet. Cover and cook until the yolks are set but still runny, about 2 minutes, or longer if desired. Slide an egg on top of each bowl. Top with bean sprouts (if using) and serve with more gochujang, if desired.

Notes

From Skinnytaste: One and Done pg. 60

Nutrition

• Serving Size: 1 Bowl
• Calories: 495
• Total Fat: 21.5 g
• Saturated Fat: 6 g
• Cholesterol: 241 mg
• Sodium: 1261 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 10.5 g
• Total Sugars: 24 g
• Protein: 31 g