Korean Beef Bibimbap

Ingredients

• White rice

  Long-grain, regular, cooked

  1 cup or 158g

• Sauce, hot chile, sriracha, Tuong Ot Sriracha

  1 tsp or 2g

• Mushrooms

  White, raw

  1 cup, whole or 96g

• Garlic

  Raw

  1 clove or 3g

• Carrots

  Raw

  1 large or 72g

• Ground beef

  85% lean meat / 15% fat, raw

  1 oz or 28g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Ginger root

  Raw

  1 tbsp or 6g

• Soy sauce

  Low sodium, Shoyu

  1 tbsp or 16g

• Aged White Wine Vinegar

  Colavita

  1 tbs or 100g

Directions

1. Wash and dry all produce. Bring 1 1/4 cuos water to a boil in a small pot. Halve zucchini lengthwise; slice into thin half-moons. Trim and thinly slice mushrooms and scallions, keeping scallion greens and whites separate. Peel carrots; using a peeler, shave lengthwise into ribbons. Peel and mince ginger. Mince garlic.
2. Once water is boiling, add rice and a pinch of salt. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, 15-20 minutes.
3. Toss scallion whites with vinegar and a pinch of salt in a small bowl. Set aside to marinate. In another small bowl, stir together sesame oil, 1 1/2 TBSP sugar, up to half of the sriracha, and 1 1/2 TBSP soy sauce.
4. Heat a drizzle of oil in a large pan over medium- high heat (use a non-stick pan if you have it). Add carrots; 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 pan and repeat with zucchini; remove from pan once cooked. Add mushrooms and another drizzle of oil to pan and cook until tender, 3-5 minutes. Season with salt and pepper. Remove from pan and set aside.
5. Heat another drizzle of oil in same pan over medium-high heat. Add garlic and ginger and cook until fragrant, about 30 secondz. Add beef, breaking it up into pieces. Cook, tossing occasionally, until no longer pink, about 4 minutes. Increase heat to high and cook until browned and crisp, about 3 minutes. Pour in 1 1/2 TBSP soy sauce and cook, tossing, until mostly evaporated, 1-2 minutes. Season with salt and pepper.
6. Divide rice between bowls. Arrange beef, zucchini, carrots, mushrooms and scallion whites on top. Drizzle with sauce and remaining sriracha (to taste). Sprinkle with scallion greens and serve.