Lean, marinated steak strips get quickly stir-fried and served along with stir-friend veggies and topped with kimchi in this tasty Bee Bim Bop recipe. We skip the egg often used in this dish to make it friendly to those like us who have an egg allergy in their home.
This recipe may have been inspired by a children’s story, but it’s not just kids stuff! After enjoying the book Bee Bim Bop while my son was in pre-school, we set out to make this Korean beef dish based on the recipe in the book. We really liked it, and have settled into our own Bee Bim Bop recipe.
You will more typically see the recipe spelled Bi Bim Bop, or various iterations thereof, but I’m sticking with the spelling from the book that inspired us to try it! By the way, the word literally means “mixed rice” in Korean.
This recipe is quite simple. Lean beef gets sliced thin, then briefly placed in a simple marinade. Our son is growing fast but still appreciates the tablespoon of sugar involved in the preparation! The steak, spinach and carrots are quickly stir-fried and offered separately at the table, and the diners get to put together their own tasty dish, topped with kimchi, a Korean pickled cabbage that I find quite tasty. Our 9 year old skip this! I’ve also has some purists mention that there is a Korean hot sauce of some sort one can put on this too, haven’t tried that yet.
I’ve used prepared kimchi picked up at Whole Foods or an Asian market. I’m going to have to try making my own one of these days! If you are so inclined, blogger Kimchi Mom has a recipe and video on how to make it.
Allergy Friendly Recipe: Bee Bim Bop typically gets served with egg on top. Our son is allergic to egg, so we skip that. We also skip the sesame oil called for in many versions for the same reason. We are happy to report our allergy friendly version, free of egg, nuts, dairy and sesame, is very tasty!
Wine Pairing: You can get a recipe from the children’s book, but alas, no wine pairing tips. I’ve got you covered–this dish is perfect with a nice Zinfandel. Most recently, we enjoyed it paired with the 2009 Enkidu Diener Ranch Zinfandel. Enkidu winery is based in Sonoma, these grapes are sourced from nearby Lake County. This zin is tasty and refined, enhancing the dish rather than overwhelming it.
- 1 lb sirloin steak, sliced very thin across the grain
- 2 cloves garlic, minced
- 2 scallions, chopped
- 5 tbsp soy sauce
- 1 tbsp sugar
- 2 tbsp vegetable oil
- dash black pepper
- 2 carrots, peeled & julienned
- 4 cups spinach
- kimchi (Korean pickled cabbage) to pass at table. I used a prepared version.
- 2 or more cups cooked rice for serving
- Begin cooking some rice for serving as you prepare the ingredients.
- Make the marinade: combine the garlic, scallions, soy sauce, sugar and black pepper in a bowl. Add the steak slices and combine well. Set aside to briefly marinade for at least 10 minutes.
- Heat 1 tablespoon of oil in a wok or a large skillet on high heat. Oil is hot, add the carrots and stir-fry for about 2 minutes, stirring often. Remove the carrots to a serving bowl.
- Add a dash of the remaining oil if the wok looks dry after moving the carrots. Keeping on high heat, add the spinach and stir-fry until it just starts to wilt, which will take just a minute or two. Use a slotted spoon to move the spinach to another serving bowl.
- Drain any excess liquid from cooking the spinach, and wipe the wok a bit with a paper towel. Add the remaining oil on high heat, and add the steak. Stir-fry for about 3 minutes, stirring frequently. The steak is done when the outside of the meat is brown, and the inside is cooked to your liking. Definitely recommend serving this dish with the meat medium rare.
- Place the steak, veggies, rice and kimchi in bowls to serve, either at the table or buffet style on the counter. Start each plate with a serving of rice, then the veggies, followed by the steak. Top with kimchi for a tasty Korean meal!
Like the dish? Get the book! A fun read for young children.
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