12

KOREAN BEEF BIBIMBAP

with Zucchini, Mushrooms, and Carrot

HELLO
BIBIMBAP
Jasmine Rice Button Mushrooms Garlic Carrot Ground Beef Sesame Oil
A Korean rice bowl with meat and veggies—
a squeeze of spicy sauce makes it complete.

PREP: 10 MIN TOTAL: 30 MIN CALORIES: 760 Zucchini Scallions Ginger Soy Sauce
(Contains: Soy)
White Wine
Vinegar
Sriracha

44.12 Marinated Steak Bibimbap_NJ.indd 1 10/12/17 3:20 PM

 START STRONG
Master multitasker? Heat up a
second pan in steps 4 and 5 to
cook multiple ingredients at the
same time and shave off a few
minutes.

• Small pot
BUST OUT
1 PREP
 Wash and dry all produce. Bring 1¼
cups water to a boil in a small pot. Halve
2 COOK RICE
 Once water is boiling, add rice and
a pinch of salt to pot. Cover, lower heat,
3 PICKLE SCALLIONS
 AND MAKE SAUCE
Toss scallion whites with vinegar and
• Peeler
• 2 Small bowls zucchini lengthwise; slice into thin half- and reduce to a gentle simmer. Cook a pinch of salt in a small bowl. Set aside
• Large pan moons. Trim and thinly slice mushrooms until tender, 15-20 minutes. to marinate. In another small bowl, stir
• Sugar (1½ TBSP | 3 TBSP) and scallions, keeping scallion greens together sesame oil, 1½ TBSP sugar, up
• Oil (4 tsp | 8 tsp) and whites separate. Peel carrot; using to half the sriracha, and 1½ TBSP soy
a peeler, shave lengthwise into ribbons. sauce (we’ll use the rest of the sriracha
Peel and mince ginger. Mince garlic. and soy sauce later).
INGREDIENTS
Ingredient 2-person | 4-person

• Zucchini 1|2

• Button Mushrooms 4 oz | 8 oz

• Scallions 2|4

• Carrot 1|2

• Ginger 1 Thumb | 2 Thumbs

4  5  6 
• Garlic 2 Cloves | 4 Cloves
COOK VEGGIES COOK BEEF FINISH AND PLATE
• Jasmine Rice ¾ Cup | 1½ Cups
Heat a drizzle of oil in a large pan Heat another drizzle of oil in same Divide rice between bowls. Arrange
• White Wine Vinegar 5 tsp | 10 tsp
over medium-high heat (use a nonstick pan over medium-high heat. Add garlic beef, zucchini, carrot, mushrooms,
• Sesame Oil 1 TBSP | 2 TBSP

• Sriracha 2 tsp | 4 tsp

pan if you have one). Add carrot; season and ginger and cook until fragrant, and scallion whites on top. Drizzle with
• Soy Sauce 3 TBSP | 6 TBSP
with salt and pepper. Cook, tossing, about 30 seconds. Add beef, breaking sauce and remaining sriracha (to taste).
• Ground Beef 10 oz | 20 oz until tender but still crisp, 3-4 minutes. up meat into pieces. Cook, tossing Sprinkle with scallion greens and serve.
Remove from pan and set aside. Add occasionally, until no longer pink, about
another drizzle of oil to pan and repeat 4 minutes. Increase heat to high and
HELLO WINE with zucchini; remove from pan once continue cooking until browned and
PAIR WITH
Le Coq Bleu cooked. Add mushrooms and another crisp, about 3 minutes. Pour in remaining
soy sauce and cook, tossing, until mostly MIX IT UP!
Côtes du Rhône Rouge, 2016 drizzle of oil to pan and cook until
HelloFresh.com/Wine
tender, 3-5 minutes. Season with salt and evaporated, 1-2 minutes. Season with
Give everything a good toss in

WK 44 NJ-12
pepper. Remove from pan and set aside. salt and pepper.
your bowl before digging in.
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44.12 Marinated Steak Bibimbap_NJ.indd 2 10/12/17 3:20 PM