Rice bowl with beef from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee

  • shallots
  • soy sauce
  • ground cayenne pepper
  • chili powder
  • corn
  • long grain rice
  • fresh ginger
  • collard greens
  • mayonnaise
  • sesame oil
  • onions
  • oranges
  • sweet paprika
  • parsley
  • beef flat iron steaks
  • apple cider vinegar
  • eggs
  • pickled okra
  • prepared horseradish
  • tarragon
  • whole grain mustard
  • tomato ketchup
  • Worcestershire sauce
  • Tabasco sauce
  • EYB Comments

    Can substitute beef sirloin or beef short ribs for beef flatiron steak.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef sirloin or beef short ribs for beef flatiron steak.

  • Rinshin on February 24, 2017

    I skipped on making the corn remoulade after reading twoyolks' note and also found the beef salty with the first bite. The dish is similar to bibimbap without using namul. Chef Lee uses quickly cooked collard greens instead of namul. Although I found the taste ok, I prefer the traditional bibimbap esp with some acidity coming through from daikon/carrot namul as you bite into beef pieces. It would have been much better with some crunch ie textural contrast from raw vegetable or two.

  • twoyolks on February 21, 2017

    This is really good. The flavors work well together. I didn't find the corn remoulade to be particularly good or add anything so I'd omit it in the future. The beef ended up a bit saltier than I'd like.

  • crandall57 on March 09, 2015

    This is a favorite; we've made it several times.

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