Beef & Zucchini Bibimbap

🥘 Ingredients

• Sriracha
  1 tsp
• carrots
  1 oz
• cooking oil
  2 tbsp
• garlic
  1 clove
• ginger
  1 thumb
• ground beef
  1 oz
• jasmine rice
  1 c
• scallions
  1 unit
• sesame oil
  1 tbsp
• soy sauce
  1 tbsp
• sugar
  1 tbsp
• white wine vinegar
  1 tsp
• zucchini
  1 unit

🍳 Cookware

• small pot
• small
• small
• large pan

1. 

   1

   In small pot , combine jasmine rice , water (1¼ cups for 2 servings, 2¼ for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15–18 minutes ( ⏱️ 15 minutes ). Keep covered off heat until ready to serve.

   jasmine rice: 1 c
2. 

   2

   Wash and dry produce. Trim and thinly slice scallions , separating white and light green parts from dark greens. Trim and peel carrots . Using a peeler, shave carrots lengthwise into ribbons, rotating as you go. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Peel and mince ginger and garlic .

   scallions: 1 unit, carrots: 1 oz, zucchini: 1 unit, ginger: 1 thumb, garlic: 1 clove
3. 

   3

   In small bowl, combine the white and light green scallion parts with white wine vinegar and a pinch of salt. Set aside to pickle, stirring occasionally. Separately, in a small bowl, combine sesame oil , half the soy sauce (you’ll use the rest later), sugar , and up to half the Sriracha to taste. Stir until sugar has dissolved.

   white wine vinegar: 1 tsp, sesame oil: 1 tbsp, soy sauce: 1 tbsp, sugar: 1 tbsp, Sriracha: 1 tsp
4. 

   4

   Heat a drizzle of cooking oil in large pan over medium-high. Add carrots; season with salt and pepper. Cook until slightly softened, 3–4 minutes. Remove and set aside. Add another drizzle of oil; add zucchini and season with salt and pepper. Cook, flipping halfway, until tender and browned, 3–5 minutes per side. Remove and set aside with carrots.

   cooking oil: 2 tbsp, zucchini
5. 

   5

   Add a drizzle of oil to the same pan over medium-high. Add ground beef , the remaining minced ginger, and garlic. Cook, breaking up meat until fully cooked, 4–6 minutes. If there’s excess grease, carefully pour it out. Add remaining soy sauce and cook, stirring, until liquid has mostly evaporated, 1–2 minutes. Season with salt and pepper.

   ground beef: 1 oz
6. 

   6

   Fluff rice with a fork; season with salt and pepper and divide between bowls. Arrange beef and veggies (carrot ribbons and zucchini) on top. Top with pickled scallion whites and their liquid. Drizzle evenly with sauce and remaining Sriracha to taste. Scatter with dark greens and serve.