Bibimbap

Ingredients

• 140 g Naturreis
• Salz
• 10 g Ingwer
• 1 Knoblauchzehe
• 4 EL Sojasauce
• 1 EL Fischsauce
• 1 EL Reisessig
• 2 EL Sesamöl
• 1 EL Honig
• 200 g Rinderhüftsteak
• 2 TL Sambal oelek
• 3 EL Limettensaft
• 2 Eier
• 2 Möhren
• 2 Frühlingszwiebeln
• 1 Stange Staudensellerie
• 2 EL Cashewkerne (à 15 g)
• Pfeffer

Instructions

1. 1.

   Cook rice in 2.5 times the amount of boiling salted water, covered and on low heat, for 25–30 minutes. While the rice is cooking, peel and chop the ginger and garlic. Mix both with 2 EL soy sauce, fish sauce, rice vinegar, 1 EL sesame oil, and honey. Slice the meat into strips, mix with the marinade, and let it marinate for about 15 minutes. Meanwhile, mix Sambal Oelek with the remaining soy sauce, lime juice, and 4 EL water.

2. 2.

   Heat the remaining oil in a pan. Fry the eggs sunny-side up for 5–8 minutes over medium heat. In the meantime, peel, wash, and cut the carrots, spring onions, and celery into thin strips. Roughly chop the cashews.

3. 3.

   Remove the eggs from the pan and set aside. Fry the meat in the hot pan for 5 minutes over medium heat. Drizzle with the remaining marinade and fry for another 2 minutes. Season with salt and pepper.

4. 4.

   Fluff the rice, season with salt, pepper, and the remaining lime juice, and serve in 2 bowls. Arrange the vegetable strips, meat, and eggs on top of the Bibimbap. Sprinkle with cashews and serve with the chili sauce.