Bibimbap
featuring DHC Germinated Brown Rice

INGREDIENTS (serves 2)

3 tablespoons soy sauce

2 tablespoons rice wine (mirin)

1-1/2 tablespoons sugar

1 tablespoon toasted sesame seeds

2 tablespoons toasted sesame oil

2 green onions, cut into 1-inch lengths

2 garlic cloves, peeled and smashed

4 ounces top sirloin or flank steak,
sliced into thin strips

3 teaspoons canola oil, divided

8 ounces spinach leaves, washed

4 ounces fresh shiitake mushrooms,
stemmed and sliced

4 ounces bean sprouts

4 ounces carrots, peeled and grated

4 ounces cucumber, grated

2 large eggs

1-1/2 cups cooked DHC Germinated Brown Rice

Asian chili sauce, to taste

DIRECTIONS

Mix together the soy sauce, mirin, sugar, toasted sesame seeds and sesame oil. Set aside 3 tablespoons of the sauce. Toss the remaining marinade with the green onion, garlic and steak and refrigerate while preparing the vegetables or up to overnight if preparing in advance.

Toss the bean sprouts with 1-1/2 tablespoons of the reserved marinade and set aside. In a small nonstick skillet over medium heat, heat 1 teaspoon of oil and cook the damp spinach leaves until wilted. Remove and toss with 1-1/2 tablespoons of the reserved marinade. Set aside. In the same skillet, heat 1 teaspoon oil and sauté the mushrooms. Remove and set aside. Increase to high heat. Remove the steak from the marinade, discarding the onion and garlic, and stir fry for 2 minutes. Remove the meat and set aside. Next, heat the remaining 1 teaspoon of oil and cook the eggs, sunny side up.

Assemble the dish: In 2 individual serving bowls or plates, divide the brown rice and then place half of the spinach, mushrooms, bean sprouts, carrots, cucumber, grilled steak and fried egg on each serving. To eat, drizzle with chili sauce, break the egg and toss the ingredients lightly.