Kelley's Korean Beef Bibimbap Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Cooked Jasmine Rice - Per pkg directions for 2 servings
2 green onions - sliced thin separates whites from greens
2 med carrots - peeled, shaved lengthwise into ribbons
1 zucchini - cut lengthwise cut into half moons
4 oz button mushrooms - thinly sliced
1 clove minced garlic
1 tsp minced ginger
5 tsp white vinegar
1 Tbsp sesame oil
2 Tbsp soy sauce
1 tbsp sugar
2 tsp Siracha (more if you're not a scaredy-cat)
1 lb. ground beef
|
|
Directions: |
Directions:Quick pickle the green onion whites by combining those with the vinegar and a pinch of salt. Set aside
Make sauce - combine sesame oil, soy, sugar and as much Siracha as you like. Set aside
Cook Veggies - Heat a drizzle of olive on med-high heat. Add carrots, season with salt and pepper. Cook 3-4 min. Transfer to a bowl. Add a little more oil, then add zucchini. cook 4-5 minutes until tender. Transfer to same bowl as carrots. Then add a little more oil and add mushrooms. Cook 3-4 minutes. Add those to other veggies. Set aside.
Heat another drizzle of oil in pan over med-high heat. Add garlic and ginger. Cook for about 30 seconds and then add beef. Cook beef breaking up into small pieces until lightly browned. Drain beef as much as you can and then increase the heat to high. Cook beef until browned and crisp (about 2-3 more min). Add veggies and then add sauce. Toss to coat.
Serve over rice. Top with the pickled green onions (draining 1st) |
|
Number Of
Servings: |
Number Of
Servings:2-3 |
Preparation
Time: |
Preparation
Time:30 min |
Personal
Notes: |
Personal
Notes: Pronounced. - BEE-bum-BOP
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Kelley's Korean Beef Bibimbap is from