Easy Beef Bibimbap with Zucchini, Mushrooms &Amp; Carrots

Bibimbap, which means ‘mixed rice’ in Korean, is a beloved dish that brings together a colorful array of toppings over a bed of steamed rice. This version features tender ground beef seasoned with garlic, ginger and soy, alongside sautéed zucchini, mushrooms and carrots. The magic happens when you mix everything together, allowing the savory beef, sweet carrots and earthy mushrooms to meld into one harmonious bite.

This recipe is designed for home cooks looking for a quick and satisfying weeknight dinner. With pre-measured ingredients and straightforward steps, you can enjoy a restaurant-quality bibimbap without the fuss. Serve it with a drizzle of sriracha for a spicy kick and don’t forget to mix well before digging in!

Log in to save recipes and build weekly shopping lists.

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

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package instructions. Set aside.
2. While the rice cooks, prepare the vegetables. Peel and julienne the carrot. Slice the zucchini into thin half-moons. Slice the mushrooms. Mince the garlic and grate the ginger. Thinly slice the scallions.
3. In a small bowl, whisk together the soy sauce, white wine vinegar, sugar and half of the sesame oil. Set aside.
4. Heat 2 teaspoons of cooking oil in a large skillet over medium-high heat. Add the carrot and cook for 2 minutes, then add the zucchini and mushrooms. Cook until tender, about 4 minutes. Remove vegetables from the skillet and set aside.
5. In the same skillet, add the remaining 2 teaspoons of cooking oil. Add the ground beef, breaking it apart with a spatula. Cook until browned, about 5 minutes. Add the garlic and ginger and cook for 1 minute until fragrant.
6. Pour the soy sauce mixture over the beef and stir to coat. Cook for 1 minute, then remove from heat.
7. To serve, divide the rice among bowls. Top with the cooked vegetables and beef. Drizzle with sriracha and the remaining sesame oil. Garnish with sliced scallions. Mix everything together before eating.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, short-grain white rice or brown rice work well, but adjust cooking time accordingly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat in a skillet or microwave.

Can I substitute the ground beef with another protein?

Absolutely! Ground pork, chicken or tofu crumbles are great alternatives.