Bibimbap

• 2 tbsp sesame oil
• 2 None small carrots, cut into matchsticks
• 2 None small cucumbers, cut into matchsticks
• 3 cloves garlic, minced
• 2 tsp grated fresh ginger
• 1 lb ground beef
• 2 tbsp hoisin sauce
• 1 tbsp soy sauce
• 4 None eggs
• 10 oz jasmine rice, steamed
• 2 oz bean sprouts
• None None hot chili sauce, to serve (optional)

1. Heat 1 tbsp sesame oil in a wok over high heat. Stir-fry carrots and cucumbers for 1 min. Remove and keep warm. Add remaining oil and stir-fry garlic, ginger and ground beef for 4 mins, until browned and cooked through. Add hoisin sauce and soy sauce.
2. Meanwhile, heat a lightly greased, large nonstick frying pan over medium heat. Fry eggs until whites are set but yolks are still runny.
3. Divide rice between 4 shallow serving bowls. Top with fried eggs. Arrange beef mixture, carrots, cucumbers and bean sprouts around egg yolk. Serve drizzled with hot chili sauce, if desired.

sesame oil, carrots, cucumbers, garlic, ginger, ground beef, hoisin sauce, soy sauce, eggs, jasmine rice, bean sprouts, hot chili sauce

Taken from recipes-plus.com/api/v2.0/recipes/27844 (may not work)