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. This meal was last featured in 2020.
Smarts #1: If making Thursday's meal, follow the recipe notes to marinate and cook beef for that night at the same time.
Smarts #2: 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.
- Steak, boneless ribeye or sirloin - 1 lb , thinly sliced against the grain (sub skirt or flank steak)
- Garlic - 2 cloves , chopped
- Ginger, fresh - 1 tsp , diced
- Tamari - 1 Tbsp
- Brown sugar - 1 Tbsp
- Gochujang, gluten-free - 1 Tbsp (sub another hot sauce, but reduce amount; plus more for serving)
- Vinegar, rice - 2 tsp
- Carrots - 10 oz , shredded (look for pre-shredded)
- Zucchini - 1 lb , cubed
- 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
- Rice, uncooked white or brown - 1 cup
Freeze beef - (If making Thursday's meal, prep beef for that night at the same time.) Put beef in the freezer for about 15 minutes so it is very cold but not frozen (this is optional but will make it easier to thinly slice.)
Rice (skip if rice was made ahead for Monday) - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Garlic / Ginger / Carrots / Zucchini - Prep as directed. (If making Thursday's meal, prep garlic and ginger for that night at the same time.) Combine garlic and ginger. Store carrots and zucchini in their own separate containers. (Can be done up to 5 days ahead)
Marinate beef - (If making Thursday's meal, marinate beef for that night at the same time.) Combine garlic, ginger, Tamari, brown sugar, gochujang, and rice vinegar in a bowl or baking dish. Thinly slice beef against the grain. Combine beef and marinade. 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.
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Heat a wok or large skillet over medium heat. Add first part of cooking 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 cooking oil and then beef and marinade (the marinade will cook along with the meat). (Note: If making Thursday night's meal, cook the meat for that night at the same time but you may need to cook it in two rounds to prevent overcrowding the pan.) Saute beef until the marinade cooks off and beef is tender and golden brown, 5 to 6 minutes. If you doubled the meat, reserve the portion for Thursday.
While beef is cooking, heat a nonstick pan or skillet (for the eggs) over medium heat. Add third part of cooking oil. When oil is hot, crack eggs into oil and fry to your liking.
If rice was made ahead, reheat it.
Serve rice with vegetables, beef, and eggs. Top with green parts of green onions. Serve with extra gochujang. Enjoy!