Steak and Mushroom Bibimbap Bowls with Sweet Sesame Sauce

This steak and mushroom bibimbap bowl is a vibrant, satisfying meal that brings together savory beef, earthy mushrooms and sweet carrot ribbons with a kick of sriracha. The combination of textures and flavors-from the crispy fried egg to the pickled scallions-makes every bite exciting.

Inspired by the Korean classic, this version is easy to make at home. You’ll cook the steak to your liking, sauté the vegetables until tender and assemble everything over fluffy jasmine rice. The star is the sweet sesame sauce, which ties it all together with a perfect balance of sweet, salty and spicy.

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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

20 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

1 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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 parts. Trim and peel the carrot. Using a 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 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 to a cutting board and let 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 rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off 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, sugar 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. Transfer to the bowl with the carrot. Add the mushrooms and another drizzle of oil to the pan. Cook, stirring, until tender, 3-5 minutes. Season with salt and pepper. Turn off heat 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 preference (about 2-3 minutes for a runny yolk). 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 carrot, zucchini and mushrooms on top. Top each bowl with sliced steak, a fried egg and pickled scallion whites (drained). Drizzle with the sweet sesame sauce and any remaining sriracha to taste. Sprinkle with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different cut of beef?

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

What can I use instead of jasmine rice?

Short-grain white rice, brown rice or even quinoa work well as substitutes.

How do I make the egg perfectly fried?

Heat oil over medium heat until shimmering, crack the egg gently and cover the pan to cook the top without flipping. Cook until the white is set but the yolk is still runny, about 2-3 minutes.