Bibimbop (Rice and Vegetable Medley)

Ingredients

• 1 cup julienne-cut carrot (2-inch)
• 1 cup julienne-cut cucumber english (2-inch)
• 0.1 teaspoon sesame oil dark
• 4 large eggs divided
• 0.5 teaspoon ginger fresh minced peeled
• 1  garlic clove minced
• 0.1 teaspoon kosher salt 
• 0.3 teaspoon kosher salt 
• 2 teaspoons soya sauce low-sodium
• 0.5 teaspoon rice vinegar 
• 0.5 teaspoon sesame seed toasted
• 1 cup shiitake mushroom caps thinly sliced
• 3 cups short-grain rice hot cooked
• 1 cup seasoned spinach 
• 4 teaspoons thai chile paste 
• 4 ounces top round steak thinly sliced

Equipment

• bowl
• frying pan
• ziploc bags

Directions

1. Combine first 4 ingredients in a zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.
2. Heat a small nonstick skillet coated with cooking spray over medium-high heat.
3. Add beef mixture; stir-fry 3 minutes or until done.
4. Remove from pan. Cover and keep warm.
5. Cook carrot in boiling water 1 minute or until crisp-tender.
6. Drain. Rinse with cold water; drain and set aside.
7. Combine cucumber and next 5 ingredients (cucumber through 1 garlic clove); set aside.
8. Heat skillet coated with cooking spray over medium-high heat. Break 1 egg into hot skillet. Cook egg 1 minute; carefully turn over.
9. Sprinkle with dash of salt. Cook an additional minute or until desired degree of doneness.
10. Remove from pan. Cover and keep warm. Repeat procedure with remaining eggs and salt.
11. Spoon 3/4 cup rice into each of 4 bowls. Arrange 1/4 cup each of beef, carrot, cucumber mixture, mushrooms, and Seasoned Spinach over each serving. Top each serving with 1 egg and 1 teaspoon sambal oelek.