Korean-Inspired Beef and Zucchini Rice Bowl with Carrots

This vibrant rice bowl takes its inspiration from the Korean dish bibimbap, which means ‘mixed rice.’ The beauty of this meal is in the assembly: you layer fluffy jasmine rice with seasoned ground beef, sautéed zucchini and sweet carrot ribbons, then top it all with a drizzle of spicy sriracha and a sprinkle of scallions. When you mix everything together, the flavors and textures meld into a glorious, satisfying dish.

With tender beef, crisp-tender vegetables and a savory-sweet sauce made from soy, ginger and garlic, this bowl is a balanced and delicious dinner that comes together quickly. It’s perfect for busy weeknights when you crave something hearty and full of flavor.

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Ingredients

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions; set aside.
2. Peel the carrot and cut into thin ribbons using a vegetable peeler. Slice the zucchini into half-moons. Mince the garlic and grate the ginger. Thinly slice the scallions, separating white and green parts.
3. In a small bowl, whisk together soy sauce, white wine vinegar, sesame oil, sugar and sriracha to make the sauce.
4. Heat 1 tablespoon cooking oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned, about 4-5 minutes. Stir in the garlic, ginger and white parts of scallions; cook 1 minute more.
5. Add the zucchini and carrot ribbons to the skillet and cook, stirring, until tender-crisp, about 2-3 minutes.
6. Divide the cooked rice among bowls. Top with the beef and vegetable mixture. Drizzle with the prepared sauce and garnish with green scallion parts. Serve immediately, mixing everything together before eating.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, any long-grain white rice or even brown rice will work, but adjust cooking time accordingly.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or skillet.

What can I substitute for sriracha?

You can use gochujang (Korean chili paste) or another hot sauce of your choice.