Flank Steak Bibimbap
Chili marinated flank steak bibimbap, shaved vegetable & rice noodle salad, fried egg, kimchi
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- (a) flank steak, marinated tofu
- (b) chili rub
- (c) rice noodles
- (d) daikon, green beans, red onion, carrot
- (e) chopped kimchi
- (f) red chile dressing
- (g) farm egg
- skillet or saute pan
- 4-6 quart pot
- paper towel or cloth
- cutting board & knife
- serving spoon
- For best results, take the steak out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the steak longer than this recipe card indicates.
- Fill a 4-6 quart pot 2/3 full with water. Put the pot on the stove over high heat. Add 1 tbsp of salt to the water
- (the water should taste lightly salty). Bring the water up to a boil and then start step #3.
- Cut open the package of steak (a) and place on a plate. Season on both sides with a pinch of salt and pepper. Pour 1/2 of the chili rub (b) on the steak. Use your hands to evenly coat the steak and rub the spices into the meat. Flip the steak over, pour the remaining 1/2 of the chili rub on top and repeat. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the steak in the pan and sear for 3 minutes.
- While the steak is cooking, put the rice noodles (c) into a strainer and quickly rinse off in your sink. Add the rice noodles to the pot of boiling water. Cook for 2 minutes.
- When the steak has seared for 3 minutes, flip over using tongs, and sear the other side for 3 minutes.
- When the noodles have cooked for 2 minutes, pour the noodles into a strainer to drain the water. Give the noodles a light rinse with cool water. Place a portion of the cooked rice noodles in each of your serving bowls.
- Add the shaved vegetables (d) on top of the noodles. Spoon the kimchi (e) on the other side of each bowl. Spoon about 3/4 of the red chili dressing (f) over the noodles and vegetables (the dressing is spicy).
- When the steak has seared on both sides, pull from the pan and place on a cutting board to rest.
- Use paper towel or a cloth to carefully wipe out the skillet and then place it back on the stovetop over medium-low heat. Crack an egg (g) into the pan and season lightly with salt and pepper. Repeat for each egg you are preparing. Cook on medium-low heat for 2 minutes. (If you like your eggs firm, flip them over and cook for an additional minute).
- While the eggs are cooking, slice the steak and place it on top of the ingredients in your serving bowls. Bring a serving bowl close to your skillet. Use a spatula to gently lift the egg from the pan and place it on top of the steak. Drizzle the remaining red chili dressing on top. We suggest cutting open the egg and stirring all of the ingredients together.
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