Gluten-Free Korean Beef Bibimbap

Ingredients

• 150 g ground beef (80/20)
• ¾ cup cooked short-grain rice
• 60 g spinach, roughly chopped
• 1 carrot, cut into thin matchsticks
• ½ zucchini, cut into thin matchsticks
• 1 tbsp gluten-free tamari
• 1 tsp toasted sesame oil
• 1 tsp maple syrup
• 1 tsp rice vinegar
• 1 tsp fresh ginger, finely grated
• 1 clove garlic, finely grated
• 2 tsp olive oil
• 1 scallion, thinly sliced
• 1 tsp sesame seeds, toasted
• ¼ tsp salt

Method

1. Salt the beef and stir together tamari, maple, vinegar, ginger, and garlic.
2. Heat olive oil; brown beef hard until crisp at the edges.5 min timer
3. Remove beef; sear carrot and zucchini until tender-crisp, then wilt spinach.4 min timer
4. Return beef and sauce; simmer until reduced and coating everything.2 min timer
5. Serve over rice with scallion and sesame seeds.