Korean Beef BibiMBap

Ingredients

• Salt

  Coarse, Kosher - Kroger

  1 Serving or 100g

• Pepper

  Spices, black

  1 tbsp or 6g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 tsp or 19g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Mushrooms

  Sliced Button - Safeway

  4 oz or 113g

• Scallion

  Raw - Whole Foods Market

  2 serving raw or 200g

• Carrots

  Cooked, boiled, drained, without salt

  1 ½ cup slices or 234g

• Ginger root

  Raw

  1 tbsp or 6g

• Garlic

  Raw

  2 clove or 6g

• Jasmine Rice

  Compliments

  ¾ cup or 140g

• White wine

  Alcoholic beverage, table

  5 fl oz or 147g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Soy sauce

  Regular sodium, Shoyu

  4 tbsp or 64g

• Sauce, hot chile, sriracha, Tuong Ot Sriracha

  2 tsp or 4g

• Ground beef

  80% lean meat / 20% fat, raw

  10 oz or 284g

Directions

1. 1. Wash and dry all produce. Halve zucchini lengthwise, slice crosswise into thin half-moons. Trim and thinly slice mushroom. 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. 2) in a mall pot, combine rice, 1 1/4 cups water and 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. 3) Meanwhile, in a small bowl, combine scallion whites with vinegar and a pinch of salt. Set aside to quick=pickle. In a separate small bowl, combine sesame oil, half the soy sauce, 1 tbsp sugar and a much sriracha a you like. 4) Heat a drizzle of oil in a large preferable 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 bow. 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. 5) Heat another drizzle of oil in sme pan over medium-high heat. Add garlic and ginger. Cook, stirring, until fragrant for 3-4 minutes. Drain any excess grease from pan. Increase heat to high and cook until browned, crisp, and cooked through, 2-3 minutes. Stir in remaining soy sauce and coo until mostly evaporated, 1-2 minutes. Season with salt and pepper. 6) Fluff rice with a fork, divide between bowls. Arrange beef, zucchini, carrots, and mushrooms on top. Top with pickled scallion white . Drizzle with sauce and any remaining sriracha to taste. Sprinkle with scallion greens and serve.