BIBIMBAP

(serves 4)

When I deleted my previous food website, I didn’t save all the recipes unfortunately so I don’t remember where I got the recipe for Bibimbap so I could look it up, so the next time I made this dish, I went to my mom so together we could try and remember what went in this delicious Korean dish that we loved soo much. We figured it out and MAN it just gets better each time!!

INGREDIENTS

• ¼ cup reduced-sodium gluten free soy sauce
• 2 tablespoons raw or brown sugar
• 1 teaspoon grated peeled ginger
• 1 tablespoon of sesame oil
• 1 ^_1/2 teaspoon of Espresso
• 1 teaspoon of Coriander
• 4 stalks of Bok Chow, chopped
• 1 package pound thinly sliced (⅛-inch) boneless beef rib-eye steak or T-Bone steak
• 1 package baby portobello mushrooms  or white button mushrooms
• 3 1/2 cups of instant white rice cooked according to directions

DIRECTIONS

Whisk the first 6 ingredients in a bowl. Add the beef; toss to coat. Cover; chill for 30 minutes or up to 2hours.

Meanwhile, heat ½ tablespoons vegetable oil in a large heavy skillet over medium heat. Add the beef with the marinade and cook for about 5 minutes, then add the mushrooms and Bok Choy and cook until the Bok Choy is tender about 5 more minutes.

Serve immediately.