Bavette Steak Bibimbap Bowl with Zucchini, Mushrooms and Fried Egg

This Korean-inspired bibimbap bowl is a colorful and satisfying meal that brings together tender bavette steak, sautéed zucchini, mushrooms and sweet carrot ribbons over a bed of fluffy jasmine rice. The dish is finished with a drizzle of sweet sesame-sriracha sauce and a perfectly fried egg, making every bite a delightful mix of flavors and textures.

Bibimbap, which means ‘mixed rice’ in Korean, is all about combining fresh ingredients with a savory sauce. This version features pickled scallions for a tangy crunch and a rich, savory sauce that ties everything together. It’s a fun and interactive meal that’s perfect for any night of the week.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 unit EggView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince or grate the ginger. Trim and thinly slice the scallions, separating the white parts from the green tops. Trim and peel the carrot. Using a vegetable peeler, shave the carrot lengthwise into ribbons, rotating as you go, until you reach the core; discard the core. Trim and halve the zucchini lengthwise, then cut crosswise into ¼-inch-thick half-moons. Trim and thinly slice the mushrooms if not pre-sliced.
2. Pat the bavette steak dry with paper towels and season generously with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the steak and cook to your desired doneness, about 3-6 minutes per side. Transfer the steak to a cutting board and let it rest. Wipe out the pan.
3. Heat a drizzle of oil in a small pot over medium-high heat. Add the ginger and cook, stirring, until fragrant, about 30 seconds. Stir in the jasmine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Simmer until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
4. While the rice cooks, prepare the pickled scallions: In a small bowl, combine the scallion whites, white wine vinegar and a pinch of salt. Set aside to pickle. In another small bowl, make the sweet sesame sauce: whisk together the sesame oil, soy sauce, 1 tablespoon sugar (2 tablespoons for 4 servings) and up to half the sriracha (save the rest for serving).
5. Heat a drizzle of oil in the same pan used for the steak over medium-high heat. Add the carrot ribbons and season with salt and pepper. Cook, stirring, until just tender, about 3-4 minutes. Transfer to a medium bowl. Add the zucchini and another drizzle of oil to the pan. Cook, stirring, until tender, about 5-6 minutes. Season with salt and pepper and transfer to the bowl with the carrots. Add the mushrooms and another drizzle of oil to the pan. Cook, stirring, until tender, about 3-5 minutes. Season with salt and pepper. Turn off the heat and transfer the mushrooms to the same bowl.
6. Wipe out the pan used for the vegetables. Heat a drizzle of oil in the same pan over medium heat. Once hot, crack the egg into the pan and cover. Fry the egg to your preference (sunny-side up or over easy). Season with salt and pepper.
7. Thinly slice the rested steak against the grain. Fluff the rice with a fork and season with salt and pepper. Divide the rice between bowls. Arrange the carrot, zucchini and mushrooms on top of the rice. Top each bowl with the sliced steak, the fried egg and the pickled scallion whites (drained). Drizzle with the sweet sesame sauce and any remaining sriracha to taste. Sprinkle with the scallion greens and serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette steak with flank steak or sirloin. Adjust cooking time as needed.

What can I use instead of jasmine rice?

Short-grain white rice or brown rice works well. Adjust water and cooking time accordingly.

How do I make this dish vegetarian?

Omit the steak and egg and add extra mushrooms or tofu for protein. Use a vegan-friendly sauce.