Steak and Mushroom Bibimbap Bowls with Sweet Sesame Sauce

Bibimbap, the beloved Korean rice bowl, gets a delicious makeover with tender steak, earthy mushrooms and fresh vegetables. This recipe layers jasmine rice with sautéed zucchini, carrot ribbons and sliced mushrooms, then tops it all with a perfectly fried egg and a sweet sesame-sriracha sauce. The combination of textures and flavors-crunchy pickled scallions, savory beef and a runny egg yolk-makes every bite irresistible.

This dish comes together quickly, making it ideal for a weeknight dinner that feels special. The homemade sauce adds a perfect balance of sweet and spicy, while the pickled scallions provide a bright, tangy finish. Serve it in bowls and let everyone mix their own ingredients for a fun, interactive meal.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView 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

10 ounce Ranch SteakView 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

1 unit EggView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) SugarView 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 peeler, shave the carrot into long 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. Pat the steak dry with paper towels and season generously with salt and pepper.
2. 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 rest. Wipe out the pan.
3. In a small pot, heat a drizzle of oil over medium-high heat. Add the ginger and cook, stirring, until fragrant, about 30 seconds. Stir in the rice, 1¼ cups water (or 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, in a small bowl, combine the scallion whites, vinegar and a pinch of salt; set aside to pickle. In another small bowl, 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, 3-4 minutes. Transfer to a medium bowl. Add the zucchini and another drizzle of oil to the pan. Cook, stirring, until tender, 5-6 minutes. Season with salt and pepper and add to the bowl with the carrots. Add the mushrooms and another drizzle of oil to the pan. Cook, stirring, until tender, 3-5 minutes. Season with salt and pepper and transfer to the same bowl.
6. Wipe out the pan. Heat a drizzle of oil over medium heat. Crack the egg into the pan and cover. Fry to your preferred doneness, then season with salt and pepper.
7. Thinly slice the steak against the grain. Fluff the rice with a fork and season with salt and pepper. Divide the rice between bowls. Arrange the carrots, zucchini and mushrooms on top. Place the sliced steak and fried egg over the vegetables. Drain the pickled scallion whites and sprinkle over the bowls. Drizzle with the sweet sesame sauce and any remaining sriracha to taste. Garnish with scallion greens and serve immediately.

Recipe Tips

FAQ

Can I use a different cut of beef?

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

How do I make the rice ahead of time?

Cook the rice as directed, then let it cool and store in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water.

Can I make this dish vegetarian?

Absolutely. Omit the steak and add extra mushrooms or tofu for protein. You can also add more vegetables like bell peppers or spinach.