Directions: |
Directions:Cook the rice, Bring a large pot of water to a boil with a large pinch of salt. Once boiling, add the rice and cook for 25-30 minutes. Once the rice is tender, drain and return to the pot. Set aside, cover and allow to steam.
Prep the ingredients. Peel the carrot and then using a vegetable peeler, shave it lengthwise into long ribbons. Repeat the same with the zucchini. Trim the green leafy portions off of scallions and slice the remaining scallions lengthwise into thin strips. Slice the mushrooms. Mince the garlic. Mince the ginger.
Marinate the steak,. Combine the soy sauce, garlic, ginger and sugar in a large bowl. Slice the steak into thin strips and toss into the marinade. Let sit for at least 10 minutes.
Pickle the scallions. Toss the scallions in a small bowl with the vinegar and a pinch of salt.
Heat 1 tbsp olive oil in a large pan over medium heat. Add carrots and season with salt & pepper. Cook, tossing, for 4-5 minutes until crisp-tender. Set aside. Repeat the same with the zucchini and set aside. Add mushrooms to the pan and cook for 4-5 minutes, tossing, until golden brown. Season with salt and pepper and set aside.
Heat another tbsp of oil in the same pan over medium-high heat. Sear the steak for about 20 seconds per side. Once browned, set aside.
If you are using eggs, this it the time to fry up 4 sunny side-up eggs and set aside.
Pour the marinade into the pan, simmer for 1-2 minutes.
Serve the rice and arrange the steak, zucchini, carrots and mushrooms on top. Top with pickled scallions and fried eggs (optional), Drizzle with marinade. |
This recipe for Steak Bibimbap is from