Products used in this recipe
Carne Asada Bibimbap with Fiesta Rice, Gochujang Salsa and Fried Egg
Yield: 6 Servings (20 oz.)
Yield: 6 Servings (20 oz.)
Tender soy and ginger marinated steak, kimchi, creamy avocado and a cilantro radish salad atop a bed of Southwest Style Fiesta Blend rice. This ample bowl checks all the flavor boxes.
Preparation Instructions:
Step 1
Thaw avocado according to package directions. Prepare the Southwest Style Fiesta Blend according to the package directions. Reserve warm.
Step 2
Preheat a cast iron grill skillet over medium-high heat. Season steaks generously on both sides with salt. Brown and sear the first side, flip and continue to cook until steak is about 10 degrees away from desired doneness, approximately 3-5 minutes longer. Transfer to a holding plate and let rest for 3-5 minutes before dicing into 1/2 to 3/4-inch pieces.
Step 3
Heat 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Crack eggs into skillet and season with salt. Cook until whites are golden brown and set around the yolk, about 2 minutes.
Step 4
Whisk together 2 Tbsp. olive oil and lime juice. Add radish and cilantro, gently toss gently to coat. Season with salt. Take avocado halves out of their package, slice into strips.
Step 5
For each serving; place 1 cup of Southwest Style Fiesta Blend in a serving bowl. Top with 3-4 oz. carne asada, 2-3 oz. kimchi cabbage, fried egg, avocado and radish-cilantro salad. Serve with 1 oz. gochujang on the side.
