Spicy Bibimbap Style Cauliflower Stir-Fry with Beef, Veggies & Eggs

Directions

1. 1. Place the eggs in a small saucepan, cover with water, and bring to a boil; reduce to a simmer and cook for 4 minutes. Cool quickly in ice water or under cold running water.
2. 2. Rinse and dry the produce, skipping the spinach only if it’s pre-washed.
3. 3. Heat a skillet over medium-high heat and brown the beef, breaking it up as it cooks, about 3–4 minutes. Remove with a slotted spoon and set aside.
4. 4. Quarter the cauliflower head, trim the leaves and thick stem, then coarsely grate in a box grater or food processor and transfer to a bowl; add the sliced mushrooms.
5. 5. Shred the carrot into the bowl as well and mix with the cauliflower and mushrooms.
6. 6. Return the skillet to heat, add a splash of oil, then add the veggie mix and stir to combine.
7. 7. Add the spinach in handfuls, letting each batch wilt before adding the next; once wilted, press the mixture into an even layer and cook without stirring until a brown crust forms on the bottom, about 5 minutes.
8. 8. Peel and mince the garlic and ginger; trim the green onions and cut them into 1/4-inch pieces. In the same bowl used for the veggies, whisk together garlic, ginger, green onions, tomato paste, vinegar, oil, maple syrup, soy sauce, sesame seeds, and crushed red pepper to make the sauce.
9. 9. Pour the sauce over the vegetables, stir to coat, cover, and simmer until the vegetables are tender, 3–4 minutes. Return the beef to the skillet and cook until heated through, 1–2 minutes. Meanwhile, peel and halve the eggs, then set aside.
10. 10. To serve, divide the stir-fry between bowls or plates and top with the halved eggs.