skip to Main Content

Bavette Bibimbap, Citrus Salad


Reheating time: 7-10 minutes

Saturday morning cartoons and big bowls of cereal. Hot chocolate and marshmallows. Grilled cheese and tomato soup. These are just some examples of things that go perfectly together. I’ll add one of our favorite combos to this list: rice and beef. In my opinion, rice is the perfect vessel. I love the texture and flavor of rice inherently, but it carries so many different types of flavors and textures in a truly unique way. Tonight’s dinner is a shining example of this. The beef, on its own, is spectacular- don’t get me wrong… but with rice, kimchi, pickles, cukes, and everything else that you’ll find in your bag tonight, The beef and rice shoot right to the top of the list of perfect combos. A match made in flavor heaven. Ready? Get in there!

For the rice:

Best way to warm the rice for your bowl of goodies is to lightly fry it in a pan. Grab a large nonstick pan, add a splash or two of oil to coat (not a ton!), and get it nice and hot over high heat. Once the oil is hot, scoop the rice into the pan and give it a shake. Let it fry for a minute, and break up any big clumps with the back of a spoon. Shake the pan to prevent sticking, and give it a nice toss. Fry, for 2-3 minutes, until the rice smells toasty and is nice and hot. Set aside until you’re ready to plate up.

For the beef:

This is my go-to marinade for the wonky cuts of beef, like bavette- very awesome texture and flavor, but it can sometimes be sinewey and tough. I won’t divulge the secrets to this tasty meat bath, but i will say, it does an excellent job of tenderizing and seasoning beef. To reheat your beef portions, set your broiler to high, and lay out the portions on a sheet tray lined with tinfoil. For rarer steak, broil the whole portion for 2-3 minutes on each side, until the inside is nice and hot. Let it rest for a minute or two when it comes out, and then slice against the grain. If you’d like it more cooked, slice first, shingle the pieces on the tray, and broil till you’re pleased with the cook.

For the turnips and swiss chard:

I’d just throw these under the broiler with the beef to get some caramelization. Stir them around when you flip the beef pieces so that they heat evenly, and get a little char on each piece. Char is good!

To plate!

Start with rice, and then shingle the pieces of beef around the side of the bowl. Next, pop the swiss chard and turnips in, and then it’s onto the garnish. Just a little bit of each component will do- these are just accents that will bring out the best of the beef. I like to plate nice and neat because it looks so photogenic when you’re done- hopefully we have some extra for a photo, and you’ll see how we plate ours 🙂

That’s it! Don’t forget to share a photo of your bowl on social media! #weareweco


Thanks for ordering!

While winter seems like an unlikely time of the year to find beautiful salad greens, you will be pleasantly surprised with tonight’s winter chicory bounty in this salad. The cold weather makes these leaves grow hardy and strong in the chilly greenhouses. As long as they don’t drop below freezing temperatures, they’re happy. Interestingly enough, winter is citrus season down in Florida and Georgia, and the oranges and grapefruits plump up to brace for the chilly 60 degree weather down there… if you can call that chilly… I know I wish i was an orange sitting in the sun right now… It’s so cold… But hey, the flavors of sunshine and brilliance will warm us, right? With toasted sesame and a yuzu vinaigrette, tonight’s salad is calm, cool, and collected, but somehow always has something up its sleeve. Kind of like Rachel. If Rachel were a salad, she would be this one. I think. Hopefully she thinks that’s a good thing… guess I’l find out when she reads these 🙂 To prep the salad, simply toss everything in a mixing bowl, drizzle the yuzu vinaigrette around the sides of the bowl, and rub the leaves around so that they coat evenly. Season with a pinch of salt and fresh cracked pepper, and dig on in to winter sunshine.




Back To Top