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Lightened Up Bibimbap

Yield: 2 servings
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Ingredients

  • 8 oz. beef tenderloin, cut into thin strips

For the marinade:

  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon granulated Splenda

For the bibimbap sauce:

  • 1/4 cup gochujang paste
  • 1 tablespoon rice vinegar
  • 1 teaspoon granulated Splenda
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced

Vegetables:

  • 1/2 cup matchstick carrots
  • 2 cups baby spinach, steamed
  • 1 cup bean sprouts
  • 1/2 cup matchstick cucumber
  • 2 eggs

Instructions

  • Place the beef tenderloin in a bowl. Add the soy sauce, sesame oil, minced garlic, and Splenda.
  • Mix the beef tenderloin and marinade together, cover, and place in the fridge for at least 30 minutes.
  • Prepare the bibimbap sauce by adding the gochujang sauce, rice vinegar, Splenda, sesame oil, and minced garlic to a small bowl. Whisk the ingredients together and set aside.
  • During this time I prepared my vegetables. I steamed the spinach, heated up the bean sprouts and carrots, and cut the cucumber into matchsticks.
  • Heat a nonstick skillet over medium heat. Add the beef tenderloin and cook until no longer pink.
  • While beef was cooking, I also cooked the fried eggs. I sprayed a nonstick pan with cooking spray and added the eggs. Cook the eggs until the egg whites are cooked through but the yolk is still runny.
  • Assemble the bowls by adding the cauliflower rice. placing the vegetables around the outer portion of the bowl, the beef tenderloin in the circle, and top it with the fried egg.
  • Drizzle the bibimbap sauce over all of the ingredients and mix together.