Beef Bibimbap

I often frequent a restaurant called Rice Bar where I was introduced to bibimbap bowls. Now I love rice, I love eggs and I love teriyaki sauce, does it get any better?? So I was CRAVING one but didn’t want to spend money so what better way than to make it myself??


  • 1 cup brown rice
  • 1/2 lb flank steak
  • 1 cup spring mix lettuce
  • 1 cup chopped shiitake mushrooms
  • 1 cup kettle corn
  • 1 cup chopped carrots
  • 4 eggs for each portion, fried
  • 2 tablespoons teriyaki sauce (for steak)
  • 1 tablespoon teriyaki sauce (for vegetables)
  • 1/4 cup teriyaki sauce (for topping on each separately)
  • 2 tablespoons of olive oil, separated


  1. Cook rice according to package instructions
  2. Heat 1 tablespoon of olive oil in a pan on medium heat. Coat flank steak with teriyaki sauce and add to hot oil. Cook until meat reaches desired temperature.
  3. Remove steak from heat and allow it to rest to finish cooking.
  4. Heat 1 tablespoon of olive oil in a pan on medium heat. Add mushrooms and carrots and teriyaki sauce. Cook for 3 minutes or until vegetables are tender.
  5. Add corn and lettuce for a couple of seconds just to heat up
  6. Divide rice into 4 portions, place vegetables on top portioned out evenly, add fried egg on top of vegetables and top with 1/4 cup (or desired amount) of teriyaki sauce.
  7. Serve & enjoy!

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