HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMarinated Steak Bibimbap
Marinated Steak Bibimbap

Marinated Steak Bibimbap

with Zucchini , Crispy Mushrooms, and Pickled Scallions

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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 Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Sirloin Steak

1 jar

Soy Sauce Jar

(ContainsSoy, Wheat)

2 tablespoon

White Wine Vinegar

2 unit


2 clove


1 thumb


¾ cup

Brown Rice

8 ounce


2 tablespoon


4 ounce

Button Mushrooms

Not included in your delivery


Kosher Salt



1 teaspoon


2 unit



2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories621 kcal
Energy (kJ)2598 kJ
Fat17 g
Saturated Fat5 g
Carbohydrate72 g
Sugar8 g
Dietary Fiber6 g
Protein47 g
Sodium1197 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.
Utensilsarrow down iconarrow down icon
Large Pot
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Cook the rice: 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.


Prep the veggies: Wash and dry all produce. Halve the zucchini lengthwise and thinly slice into half-moons. Thinly slice the mushrooms. Trim, then thinly slice the scallions, keeping the greens and whites separate. Mince or grate the garlic. Peel and mince the ginger.


Marinate the steak: Combine the 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 marinade.


Pickle the scallions: Toss the scallion whites in a small bowl with the white wine vinegar and a pinch of salt.


Cook the veggies: Heat a drizzle of olive oil in a large pan over medium-high heat. Add the mushrooms and season with salt and pepper. Cook, tossing for 5-6 minutes, until golden brown and crispy. Remove from the pan and set aside. Repeat with the zucchini. Remove from the pan and set aside. Season with salt and pepper


Sear the steak: Heat another drizzle of 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. Remove from the pan and set aside. Repeat until all the slices are cooked. If you have eggs handy, this would be the time to fry up 2 sunny side eggs!


Finish and plate: Pour any remaining soy sauce marinade into the pan and simmer for about 1 minute, until thickened. Serve the rice and arrange the steak, zucchini, crispy mushrooms, and pickled scallions on top. Top with the sunny side up eggs (if using) and finish with a drizzle of the soy sauce marinade, sriracha (to taste), and the scallion greens. Enjoy!