Steak & Asparagus Bibimbap

From Andrea Harling

2016 May/Jun

A traditional rice bowl, bibimbap can be made up of any number of ingredients – but it’s always best with a fried egg on top. When it’s nice out, the beef and asparagus cook quickly on the grill, but it’s just as easy to stir-fry them on the stovetop.


  • 1 lb. steak, very thinly sliced, or leftover roast beef or short ribs
  • 1/4 c. soy sauce
  • 2 T. sugar
  • 2 T. sesame oil, divided
  • 2 T. rice vinegar or lime juice
  • 2 green onions, finely chopped
  • 1-2 garlic cloves, crushed
  • 1 t. grated fresh ginger
  • 1 small bundle thick asparagus, ends snapped off
  • a handful of cherry tomatoes
  • 1 red, yellow or orange pepper, thickly sliced
  • canola oil, for cooking
  • 4 eggs (optional)
  • steamed rice, for serving
  • Sriracha hot sauce, for serving


In a medium bowl or heavy Ziploc bag, combine the steak, soy sauce, sugar, sesame oil, rice vinegar or lime juice, green onions, garlic and ginger. Let sit for at least 30 minutes, or a couple of hours, or freeze the meat in the mixture for future dinners.

Preheat your grill to medium high and toss the veggies with a drizzle of the sesame oil. Lay them all out on the grill and turn as needed until just tender and char-marked. Lay the strips of marinated steak on the grill and cook them as well. If you like, place a small cast-iron skillet on the grill, add a drizzle of oil and fry an egg for each person.

Divide steamed rice among 4 shallow bowls and top with the cooked meat, veggies and an egg. Pass the Sriracha. Serves 4.