In a Work
Bibimbap
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame seeds
1 tablespoon packed brown sugar
1 tablespoon grated peeled fresh ginger
¾ pound boneless sirloin steak, trimmed and cut into ½-inch cubes
2 teaspoons canola oil
2 cups matchstick-cut carrots
2 cups bean sprouts
4 cups lightly packed baby spinach
½ cup fat-free egg substitute
2 cups hot cooked brown rice
2 scallions, chopped
Sriracha (chili-garlic) sauce
1 Combine soy sauce, sesame seeds, brown sugar, and ginger in large zip-close plastic bag; add steak. Squeeze out air and seal bag; turn to coat beef. Refrigerate, turning occasionally, at least 30 minutes or up to 2 hours.
2 Meanwhile, heat wok or large deep nonstick skillet over high heat until a drop of water sizzles in pan. Add oil and swirl to coat wok. Add beef and stir-fry until lightly browned, about 4 minutes; transfer to platter.
3 Add carrots to wok and stir-fry until crisp-tender, about 4 minutes; add to platter in separate pile. Add bean sprouts and spinach to wok; stir-fry until spinach is wilted, about 2 minutes. Add to platter. Add egg substitute to wok and cook, without stirring, until almost firm, about 1½ minutes. With edge of spatula, cut egg into small pieces.
4 Spoon rice evenly into 4 bowls. Divide beef, carrots, bean sprouts, spinach, and egg evenly among bowls over rice. Serve sprinkled with scallions and with Sriracha.
PER SERVING (1¾ cups): 339 Cal, 8 g Fat, 2 g Sat Fat, 0 g Trans Fat, 37 mg Chol, 437 mg Sod, 39 g Carb, 8 g Sugar, 6 g Fib, 28 g Prot, 87 mg Calc.
FYI Bibimbap, which means “mixed rice,” is a very popular Korean dish. To make it, warm rice is spooned into a large bowl and topped with cooked vegetables, such as spinach, zucchini, and mushrooms along with chili paste. A fried egg and cooked sliced beef is added, and it is then tossed. Bibimbap can be served hot, warm, or at room temperature.