Beef Bibimbap Rice Bowls with Zucchini, Mushrooms and Carrots

This vibrant rice bowl is inspired by the Korean dish bibimbap, which literally means ‘mixed rice.’ The beauty of this meal lies in the assembly: you layer fluffy jasmine rice with seasoned ground beef, colorful sautéed vegetables and a flavorful sauce, then mix everything together for a harmonious blend of textures and tastes.

With tender zucchini, sweet carrot ribbons, earthy mushrooms and a savory-sweet beef topping, this bowl is both satisfying and balanced. A quick-pickled shallot adds a bright, tangy crunch, while a drizzle of sriracha brings optional heat. It’s a simple, convenient dinner that feels special any night of the week.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring 1¼ cups water to a boil in a small pot. Halve zucchini lengthwise; slice into thin half-moons. Trim and thinly slice mushrooms. Halve, peel and very thinly slice shallot. Peel carrots; using a peeler, shave lengthwise into ribbons. Peel and mince ginger. Mince garlic.
2. Once water boils, add rice and a pinch of salt to pot. Cover, lower heat and reduce to a gentle simmer. Cook until tender, 15-20 minutes.
3. Toss shallot with vinegar and a pinch of salt in a small bowl. Set aside to marinate. In another small bowl, stir together sesame oil, 1½ TBSP sugar, up to half the sriracha and 1½ TBSP soy sauce (we’ll use more of the sriracha and soy sauce later).
4. Heat a drizzle of oil in a large pan over medium-high heat (use a 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. 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 1½ TBSP soy sauce (there will be some left over) and cook, tossing, until mostly evaporated, 1-2 minutes. Season with salt and pepper.
6. Divide rice between bowls. Arrange beef, zucchini, carrots and mushrooms on top. Drizzle with sauce and remaining sriracha to taste.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with white rice, brown rice or even quinoa. Adjust cooking time accordingly.

How do I make this dish vegetarian?

Replace the ground beef with firm tofu or tempeh and use soy sauce or tamari. Cook the tofu similarly, breaking it into pieces.

Can I prepare the vegetables ahead of time?

Absolutely! You can slice the zucchini, mushrooms, shallot and carrots up to a day in advance and store them in the refrigerator.