Go green with this delicious Bibimbap recipe. Enjoy fresh springtime veggies likes zucchini, green onions and baby spinach in this tasty vegetable dish.
What You Need
Original recipe yields 8 servings
3/4 cup KRAFT Lite Asian Toasted Sesame Dressing
3 Tbsp. chili-garlic sauce
1-1/2 lb. beef flank steak, thinly sliced
1/4 cup water
2 pkg. (6 oz. each) baby spinach leaves
3 cups hot cooked long-grain white rice
1 small zucchini, thinly sliced
1 large carrot, thinly sliced
2 green onions, sliced
2 Tbsp. chopped PLANTERS Dry Roasted Peanuts
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Let's Make It
Mix dressing and chili-garlic sauce. Pour 1/4 cup dressing mixture over meat in shallow dish. Refrigerate 15 min. to marinate. Remove meat from marinade; discard marinade. Heat large skillet on medium heat. Add meat, in batches; cook 2 to 3 min. or until browned.
Meanwhile, bring water to boil in large saucepan. Add spinach; cook 2 min. or until wilted. Drain well. Cool completely. Shape spinach into 6 balls.
Toss rice with 1/4 cup of the remaining dressing mixture. Spoon rice mixture onto large plate; top with meat, spinach balls, zucchini and carrots.
Meanwhile, heat skillet on medium heat. Carefully crack eggs into skillet; cook, sunny-side up, 2 to 3 min. or until white is set and yolk begins to thicken. Remove from skillet; add to salad. Top with onions, nuts and remaining dressing.
How to Thinly Slice Carrot
Use a vegetable peeler lengthwise to peel long thin strips of carrot for this salad.
Use leftover brown rice instead of white rice for this recipe.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.