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Soy-Free Bibimbap with Beef and Quinoa recipe by Safe Plated

Soy-Free Bibimbap with Beef and Quinoa

A colorful and nutritious Korean bibimbap featuring seasoned ground beef, assorted vegetables, and quinoa, all served with a flavorful soy-free sauce.

60m4 servings
Contains eggContains sesameSOY-free
520 cal|40g protein|50g carbs|20g fat|7g fiber

Ingredients

  • about 450 g Ground beef
  • 2 cups Quinoa, cooked
  • 1 cup Carrots, julienned
  • 2 cups Spinach, blanched
  • 1 cup Cucumber, julienned
  • 1 cup Shiitake mushrooms, sliced and sauteed
  • 4 Eggs, fried
  • 2 cloves Garlic, minced
  • 1 tsp Ginger, minced
  • 3 tbsp Coconut aminos
  • 2 tbsp Sesame oil
  • 1 tbsp Rice vinegar
  • 1-2 tbsp Gochujang (Korean chili paste)
  • 1 tsp Honey
  • 1 tbsp Sesame seeds
  • 2 tbsp Avocado oil (or other high-heat oil)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Place 2 cups of quinoa in a medium saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Let it stand, covered, for 5 minutes off the heat, then fluff with a fork.
  2. 2Heat 1 tablespoon of avocado oil in a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the about 450 g of ground beef and cook, breaking it apart with a spoon, until it is browned, about 5-7 minutes. Drain off any excess fat.
  3. 3Add the 2 cloves of minced garlic, 1 teaspoon of minced ginger, and 1 tablespoon of coconut aminos to the browned ground beef. Cook, stirring constantly, for 1 minute more, until fragrant.
  4. 4While the beef cooks, prepare the soy-free bibimbap sauce. In a small bowl, whisk together the remaining 2 tablespoons of coconut aminos, 2 tablespoons of sesame oil, 1 tablespoon of rice vinegar, 1-2 tablespoons of gochujang, and 1 teaspoon of honey until well combined.
  5. 5Prepare the toppings. Ensure you have the 1 cup of julienned carrots, 2 cups of blanched spinach, 1 cup of julienned cucumber, and 1 cup of shiitake mushrooms ready. Also, have the 4 fried eggs ready to go.
  6. 6Assemble the bibimbap bowls. Divide the 2 cups of cooked quinoa among 4 bowls. Arrange the seasoned ground beef, 1 cup of julienned carrots, 2 cups of spinach, 1 cup of julienned cucumber, and 1 cup of shiitake mushrooms in separate sections on top of the quinoa.
  7. 7Top each bowl with one of the 4 fried eggs. Drizzle generously with the prepared soy-free bibimbap sauce. Sprinkle with 1 tablespoon of sesame seeds and serve immediately.

Substitutions

Soy sauce → Coconut aminos

Allergy

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Soy-Free Bibimbap with Beef and Quinoa | Safe Plated — Allergen-Aware Recipes