| Ingredient | Quantity | Units |
|---|---|---|
| Ground Beef | 10 | Ounce |
| Zucchini | 1 | Each |
| Scallion | 2 | Each |
| Ginger | 1 | Thumb |
| Jasmine Rice | 3/4 | Cup |
| Sesame Oil | 1 | Tablespoon |
| Button Mushrooms | 4 | Ounce |
| Carrots | 6 | Ounce |
| Garlic | 2 | Clove |
| White Wine Vinegar | 5 | Teaspoon |
| Soy Sauce | 4 | Tablespoon |
| Sugar | 1 | Tablespoon |
| Vegetable Oil | 4 | Teaspoon |
| Sriracha | ||
| Salt | ||
| Black Pepper |
Cooking Time:
Total Time: -- Minutes
Prep Time: -- Minutes
Cook time: -- Minutes
Instructions
Step 1: Prep
Wash and dry all produce.
Trim and halve zucchini lengthwise, thinly slice crosswise into half-moons.
Trim and thinly slice mushrooms.
Trim and thinly slice scallions, separating whites from greens.
Peel carrots; shave lengthwise into ribbons, rotating as you go, until you get to the core.
Discard core.
Peel and mince ginger.
Mince garlic.
Step 2: Cook Rice
In a small pot, combine rice, 1+1/4 cups water, and a pinch of salt.
Bring to a boil, then cover and reduce heat to low.
Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
Step 3: Cook Vegetables
In a small bowl, combine scallion whites, vinegar, and a pinch of salt.
Set aside to pickle.
In a separate small bowl, combine:
- Sesame oil
- Half the soy sauce (you’ll use the rest later)
- Sugar
- Add as much sriracha as you like
Step 4: Roast Baguettes
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat.
Add carrots and season with salt and pepper.
Cook, stirring, until just tender, 3-4 minutes.
Transfer to a medium bowl.
Add zucchini and another drizzle of oil to pan.
Cook, stirring, until tender, 4-5 minutes.
Transfer to bowl with carrots.
Add mushrooms and another drizzle of oil to pan.
Cook, stirring, until tender, 3-5 minutes.
Season with salt and pepper.
Transfer to bowl with other veggies.
Step 5: Cook Steak
Heat another drizzle of oil in same pan over medium-high heat.
Add garlic and ginger.
Cook, stirring, until fragrant, 20-30 seconds.
Add beef and cook, breaking up meat into pieces, until lightly browned, 3-4 minutes.
Carefully pour out any excess grease from pan.
Increase heat to high and cook until beef is browned, crisp, and cooked through, 2-3 minutes.
Stir in remaining soy sauce and cook until mostly evaporated, 1-2 minutes.
Season with salt and pepper.
Step 6: Finish and Serve
Fluff rice with a fork; divide between bowls.
Arrange beef, zucchini, carrots, and mushrooms on top.
Top with pickled scallion whites (draining first).
Drizzle with sauce and any remaining sriracha to taste.
Sprinkle with scallion greens and serve.
Notes
Recommended Pairings
Categories:
Beef
Recipe inspired by:
Hello Fresh
https://www.hellofresh.com/recipes/korean-beef-bibimbap-5e46e35e619df137e917971b