Weeknight Beef Bibimbap
with carrots / zucchini / fried egg
Bibimbap is a Korean dish with several components, but we've streamlined the process to make this flavorful meal a bit more weeknight friendly.
Smarts: You’ll cook the ingredients for the bibimbap in the same pan in a few rounds to be sure it all cooks just the amount of time it needs. As each item finishes cooking, set it aside, covered to keep warm.
Smarts: You’ll cook the ingredients for the bibimbap in the same pan in a few rounds to be sure it all cooks just the amount of time it needs. As each item finishes cooking, set it aside, covered to keep warm.
Proteins
Cuisines
Ingredients
Weeknight Beef Bibimbap:
- Carrots - 10 oz , shredded (look for pre-shredded)
- Zucchini - 1 lb , cubed
- Garlic - 2 cloves , chopped
- Bragg's / coconut aminos - 1 1/2 Tbsp
- Honey - 1 Tbsp
- Hot sauce, any variety - 1 1/2 tsp (plus extra for serving)
- Vinegar, rice - 1 Tbsp
- Steak, boneless ribeye or sirloin - 1 1/2 lbs , thinly sliced against the grain (sub skirt or flank steak)
- Green onions - 1 stalks , chopped, green and white parts separate
- Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
- Oil, toasted sesame - 1/2 tsp
- Sesame seeds, any color (opt) - 1/2 tsp
- Eggs - 4
Cauliflower Rice:
- Cauliflower - 1 lb , florets
- Butter - 1 Tbsp
Prep
- Cauliflower rice - (Double if making Thursday’s meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
- Carrots / Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make marinade - Combine garlic, aminos, honey, hot sauce, and rice vinegar. (Can be done up to 5 days ahead)
- Marinate steak - Thinly slice steak against the grain. Combine steak with marinade and tenderize with a fork. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
- Green onions - Chop green onions, keeping green and white parts separate.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Heat a wok or large skillet over medium heat. Add first part of oil and then white parts of green onions, carrots, and zucchini. Saute until tender, 6 to 7 minutes. (Add a splash of water if the pan starts to look too dry.) Season vegetables with some salt and pepper. Toss with sesame oil and sesame seeds.
- Set vegetables aside, covered to keep warm. Return pan to heat.
- To heated pan, add second part of oil and then beef and marinade (the marinade will cook along with the meat). Saute beef until the marinade cooks off and beef is tender and golden brown, 5 to 6 minutes.
- While beef is cooking, heat a nonstick pan or skillet (for the eggs) over medium heat. Add third part of oil. When oil is hot, crack eggs into oil and fry to your liking.
- If cauliflower rice was made ahead, reheat it. (Reserve half if doubled for Thursday.)
- Serve cauliflower rice with vegetables, beef, and eggs. Top with green parts of green onions. Serve with extra hot sauce. Enjoy!
Reviews
Ratings
0 reviews