Name: Spicy Bibimbap Style Cauliflower Stir-Fry with Beef, Veggies & Eggs
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 3 medium carrots; 1 ½ medium heads cauliflower; 0.34 kg cremini mushrooms; 6 eggs; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 1.02 kg lean ground beef; 6 tbsp tomato paste; crushed red pepper; pure maple syrup; rice vinegar; sesame seeds; soy sauce; toasted sesame oil

Spicy Bibimbap Style Cauliflower Stir-Fry with Beef, Veggies & EggsSpicy Bibimbap Style Cauliflower Stir-Fry with Beef, Veggies & Eggs — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

3 medium carrots

1 ½ medium heads cauliflower

0.34 kg cremini mushrooms

6 eggs

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

1.02 kg lean ground beef

6 tbsp tomato paste

crushed red pepper

pure maple syrup

rice vinegar

sesame seeds

soy sauce

toasted sesame oil

Instructions

Place eggs in a medium saucepan, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 4 minutes. Drain hot water and add ice or run under cold water to cool.

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Preheat a large pot over medium-high heat.

Once the pot is hot, add ground beef and cook, breaking apart with a spoon, until browned and cooked through, 4-5 minutes. Remove pot from the heat and, using a slotted spoon, transfer beef to a medium bowl and set aside.

Meanwhile, cut the cauliflower heads into quarters, then trim off and discard the leaves and thick stem. Using a box grater or food processor, coarsely grate the cauliflower and place in a large bowl.

Thinly slice mushrooms and add to the bowl with the cauliflower.

Peel, trim, and coarsely grate carrots; add to the bowl.

Return the pot (with leftover cooking juices) to medium-high heat, add oil, and swirl to coat the bottom. Add veggies and stir to combine.

Add spinach to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Once all the spinach has wilted, flatten the veggie mixture in an even layer and cook, without stirring, until a brown crust forms on the bottom, about 5 minutes.

Meanwhile, peel and mince the garlic and ginger.

Trim green onions and cut crosswise into ¼-inch pieces.

Place garlic, ginger, onions, tomato paste, vinegar, oil, maple syrup, soy sauce, sesame seeds, and crushed red pepper in the bowl used for the veggies. Whisk to combine the sauce.

Drizzle sauce over the veggies, stir to combine, cover, and cook until the veggies are tender, 4-5 minutes.

Meanwhile, peel and halve the eggs.

Return beef to the pot, stir to combine and continue to cook, until heated through, 2-3 minutes.

To serve, divide stir-fry between bowls or plates and top with eggs. Enjoy!

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