Cook jasmine rice according to package
directions. While rice is cooking halve
zucchini lengthwise and slice into half moons.
Trim and thinly slice mushrooms and green
onions. Peel carrot. Using a peeler, shave
lengthwise into ribbons. Mince Ginger, Mince
garlic.
In a small bowl stir together sesame oil, sugar,
half the sriracha, and half the soy sauce. Set
aside.
Heat a drizzle of oil in a large pan over
medium high heat. Add carrot, season with salt
and pepper. Cook, tossing, until tender but
still crisp, 3-4 minutes. Remove from pan and
set aside. Add another drizzle of oil to the
pan and repeat with zucchini, remove from pan
once cooked. Add mushrooms and another drizzle
of olive oil to the pan and cook until tender,
3-5 minutes. Season with salt and pepper.
Remove from pan and set aside.
Heat another drizzle of oil in same pan over
medium high heat. Add garlic and ginger and
cook until fragrant, about 30 seconds. Add
beef, breaking up meat into pieces. Cook until
no longer pink, about 4 minutes. Increase heat
to high and continue cooking until browned and
crisp, about 3 minutes. Pour in remaining soy
sauce and cook, tossing, until mostly
evaporated, 1-2 minutes. Divide rice between
bowls. Arrange beef, zucchini, carrot, and
mushrooms on top. Drizzle with sauce and
remaining sriracha. Sprinkle with scallion
greens.
Originally Submitted
12/30/2020
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