Marinated Steak Bibimbap with Shaved Vegetables, Crispy Mushrooms, and Pickled Scallions
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Marinated Steak Bibimbap with Shaved Vegetables, Crispy Mushrooms, and Pickled Scallions

Marinated Steak Bibimbap with Shaved Vegetables, Crispy Mushrooms, and Pickled Scallions

Bibimbap translates literally to “mixed rice” in Korean. This traditional Korean dish can be made with almost any ingredients, but always starts with a bed of rice and a medley of sautéed vegetables. A perfectly fried egg makes an excellent addition!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time


serving amount

12 ounce

Flatiron Steak

4 ounce

Button Mushrooms

9 teaspoon

Soy Sauce

(Contains Soy, Wheat)

2 tablespoon

White Wine Vinegar

2 unit


2 clove


1 thumb


½ cup

Brown Rice

1 unit


1 unit


Not included in your delivery

1 teaspoon


1 tablespoon

Olive Oil


*Egg (optional)

(Contains Eggs)


Nutrition Values

/ per serving
Calories613 kcal
Energy (kJ)2565 kJ
Fat22 g
Saturated Fat7 g
Carbohydrate62 g
Sugar14 g
Dietary Fiber6 g
Protein44 g
Sodium1128 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.



Bring a large pot of water to a boil with a large pinch of salt. Once boiling, add the rice and cook for 25-30 minutes. Once the rice is tender, drain and return to the pot. Cover and allow to steam.


Peel the carrot and, with a peeler, shave it into ribbons lengthwise. Repeat with the zucchini. Trim the scallions, then cut in half lengthwise. Cut each length into 3-inch pieces, then thinly slice the scallion lengthwise into a julienne. Thinly slice the mushrooms. Mince or grate the garlic. Peel and mince the ginger.


Marinate the steak: combine soy sauce, garlic, ginger, and 1 teaspoon sugar in a medium bowl. Thinly slice the steak against the grain, then toss into the soy sauce mixture and let sit for 10 minutes.


Pickle the scallions: toss the scallions in a small bowl with the vinegar and a pinch of salt.


Heat ½ tablespoon olive oil in a large pan over medium heat. Add the carrots and season with salt and pepper. Cook, tossing for 4-5 minutes, until crisp-tender. Set aside. Repeat with the zucchini. Set aside. Add the mushrooms to the pan and cook 4-5 minutes, tossing, until golden brown and slightly crispy. Season with salt and pepper.


Heat another ½ tablespoon olive oil in the same pan over medium-high heat. Working in batches, sear each slice of steak for about 20 seconds per side, until browned, then set aside. If you have eggs handy, this would be the time to fry up 2 sunny side eggs!


Pour the marinade into the pan and simmer for 1-2 minutes, until thickened.


Serve the rice and arrange the steak, zucchini, carrots, and mushrooms on top. Top with the pickled scallions, sesame seeds, and fried eggs (if using). Drizzle with the reduced marinade. Enjoy!