bibimbap korean beef bowl

bibimbap | korean beef bowl | korean rice bowl | bibimbap sauce | bibimbap bowl | how to eat bibimbap | korean beef marinade | easy recipe | asian beef | asian bowl | spicy | sponsored #riceonthego via @savory_tooth

Ingredients

• 1 cup uncooked white rice
• 10 ounces mushrooms sliced
• 5 ounces carrots sliced
• 1 zucchini sliced
• 3 eggs
• 3 tablespoons gochujang
• 3/4 teaspoon black sesame seeds
• For the steak marinade:
• 3/4 pound flank steak thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon corn starch

Instructions

1. Make the marinade: Rub corn starch onto sliced flank steak in a bowl. Drizzle soy sauce over the steak. Let sit in the refrigerator for at least 30 minutes.
2. Cook the rice: Cook rice according to package instructions. Distribute the rice among 3 serving bowls.
3. Cook the toppings: Heat a pan over medium heat until hot, a few minutes. Cook each of the vegetable toppings in turn, until they just start to become tender, about 8 minutes for the carrots, 5 minutes for the mushrooms, and 5 minutes for the zucchini. Sear the steak until no longer pink, about 3 minutes. Fry the eggs on one side until the whites are firm but the yolks are still liquid.
4. Assemble the bowls: Distribute the toppings among the serving bowls with rice. Drizzle gochujang over the serving bowls. Sprinkle with black sesame seeds. Serve immediately.

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