Korean Beef Bibimbap

Ingredients:

• 2 Zucchinis
• 8 oz Button Mushrooms
• 4 Scallions
• 4 Carrots
• 2 Thumbs Ginger Root
• 4 Garlic Cloves
• 1 1/2 Cups Jasmine Rice
• 10 tsp White Wine Vinegar
• 2 TBSP Sesame Oil
• 4 tsp Sriracha
• 6 TBSP Soy Sauce
• 1 Pound Ground Beef

Directions:

1. Prep. Wash and dry all produce. Halve zucchini lengthwise; slice into half moons. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel carrots; use a peeler, shave lengthwise into ribbons. Peel and mince ginger. Mince garlic.
2. Cook Rice. Bring rice and 1 1/4 cups salted water to boil in a small pot. Once boiling, cover and reduce heat to a gentle simmer. Cook until tender, 15-20 minutes.
3. Pickle Scallions and Make Sauce. Toss scallions whites with vinegar and pinch of salt in a small bowl. Set aside to marinate. In another small bowl, stir together sesame oil, 1 1/2 TBSP sugar, up half the Siracha, and 1 1/2 TBSP soy sauce (we'll use more of the Siriacha and soy sauce later).
4. Cook Veggies. Heat a drizzle of oil in a large pan over medium-high heat (use nonstick pan if you have it). Add carrots;  season with salt and pepper. Cook, tossing, until tender but still crisp, 3-4 minutes. Remove from pan and set aside. Add another drizzle of oil to pan and repeat with zucchini; remove from pan once cooked. Add mushrooms and another drizzle of oil to pan and cook until tender, 3-5 minutes. Season with salt and pepper. Remove from pan and set aside.
5. Cook Beef. Heat another drizzle of oil in same pan over medium-high heat. Add garlic and ginger and cook until fragrant, about 30 seconds. Add beef, breaking up meat into pieces. Cook, tossing occasionally, until no longer pink, about 4 minutes. Increase heat to high and cook until browned and crisp, about 3 minutes. Pour in 1 1/2 TBSP soy sauce and cook, tossing, until mostly evaporated, 1-2 minutes. Season with salt and pepper.
6. Finish and Plate. Divide rice between bowls. Arrange beef, zucchini, carrots, mushrooms, and scallions whites on top. Drizzle with sauce and remaining Sriracha (to taste). Sprinkle with scallions greens and serve. After severed, give everything a good toss in bowl to combine.

~Recipe by Hello Fresh

Saucy Korean Beef Stir Fry

Ingredients:

• 1 pound beef top sirloin or flank steak, sliced as thin as possible
• 1 small onion, sliced into very thin strips
• 2 Tablespoons cornstarch, divided

Marinade/Sauce

• 6 garlic cloves, minced
• 1 Tablespoon freshly grated ginger
• 3/4 cup soy sauce
• 1/4 cup water
• 1/2 cup Chinese rice wine, mirin or dry sherry 
• 1/3 cup granulated sugar
• 1/4 teaspoon black pepper
• 1-2 teaspoons Sriracha/Asian hot chile sauce

Stir Fry

• 3 Tablespoons sesame oil, divided
• 1 zucchini, thinly sliced
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, thinly sliced
• 2 cups mushrooms, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

1. In an airtight container, whisk all of the marinade/sauce ingredients together. Spoon 1/2 cup of marinade/sauce into a gallon size freezer bag and whisk in 1 tablespoon cornstarch. Add beef and onions to freezer bag. Refrigerate both the meat/onions and the separate reserved sauce for 30 minutes-12 hours (longer the better).
2. When ready to cook, heat 1 tablespoon sesame oil in a wok or very large skillet over high heat. once very hot and rippling, remove meat and onions from the marinade and add to wok.
3. Break up any clumps in the meat and let cook for 1 minute, without stirring, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don't overcook or it won't be as tender! Transfer beef to a large plate and cover. Wipe wok with a paper towel.
4. Add 1 tablespoon cornstarch to reserved sauce and whisk until smooth.
5. Heat an additional tablespoon sesame oil in the wok over high heat. Add "stir fry" vegetables and saute for 1 minute. Add reserved sauce and bring to a simmer. Cook until sauce has thickened, about 1-2 minutes. Add beef back to skillet with vegetables and sauce and continue to cook until meat is cooked through and vegetables are crisp-tender, about 1 minute. Taste and add additional sriracha/salt/pepper if desired.
6. Serve over rice or noodles and garnish with scallions (optional).

~Adapted from carlsbadcravings.com