Bibimbap At Home

• 1/2 cup reduced-sodium soy sauce
• 1/3 cup finely grated Asian pear with juices
• 2 scallions, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon raw or brown sugar
• 2 teaspoons grated peeled ginger
• 1 pound thinly sliced (1/8") boneless beef rib-eye steak or short ribs
• 3 tablespoons toasted sesame oil, divided
• 8 cups steamed sushi rice or mixed grain rice (from 2 1/2 cups dry rice)
• Bibimbap Mix-Ins (
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• 8 fried eggs
• Kimchi

1. Whisk first 6 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for 30 minutes or up to 3 hours.
2. Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add rice; pat out in an even layer. Cook, rotating skillet for even browning (do not stir), until rice is golden and crisp on bottom, about 15 minutes.
3. Meanwhile, heat 1/2 tablespoon oil in a large heavy skillet over medium heat. Add one-quarter of beef and cook, turning once, until cooked through and lightly browned, about 3 minutes. Transfer to a bowl. Repeat in 3 batches with remaining oil and beef.
4. Divide rice among bowls. Top with beef, Bibimbap Mix-Ins, and eggs. Serve kimchi alongside.

soy sauce, scallions, garlic, brown sugar, ginger, boneless beef, sesame oil, steamed sushi rice, bibimbap, eggs

Taken from www.epicurious.com/recipes/food/views/bibimbap-at-home-51140460 (may not work)