200g beef slices or minced beef
2-3 tbsp Jeeny’s Rendang Minang Paste
1 bowl cooked white rice (short grain preferred)
1 small carrot, julienned
1 small cucumber, julienned
1 cup bean sprouts (blanched)
1 small zucchini, julienned
1 handful spinach (blanched)
1 egg (fried sunny-side up)
1 tsp sesame oil (for vegetables)
Toasted sesame seeds (for garnish)
Optional: kimchi, nori strips, or other toppings
Heat a small amount of oil in a pan and stir-fry the beef until half cooked. Add Jeeny’s Rendang Minang Paste and continue to cook, stirring well, until the beef is fully cooked and coated with the rich rendang sauce. Meanwhile, prepare the vegetables: lightly blanch the bean sprouts and spinach, then drizzle a bit of sesame oil for flavor. Julienne the cucumber, zucchini, and carrot, and set all toppings aside. In a serving bowl, place a portion of hot cooked rice in the center. Neatly arrange the vegetables, rendang beef, and optional toppings around the rice. Place a fried sunny-side up egg on top, and garnish with toasted sesame seeds. Mix well before eating and enjoy this fusion twist of Bibimbap with Jeeny’s flavorful Rendang Minang!
