Steak, Zucchini & Snap Pea Bibimbap
with Sweet Sesame Sauce & a Fried Egg
- Eggs
- Soy
- Wheat
- Sesame
The only thing more fun than saying “bibimbap”? Eating it! Our riff on the classic Korean rice bowl is positively bursting with flavorful veggies. Sweet carrot ribbons, tender zucchini, lightly charred snap peas, and pickled scallions are arranged over a bed of steamy rice, just waiting to be mixed up and dug into. But not so fast! The bowl gets drizzled with an addictive sesame-Sriracha-soy sauce, then crowned with our favorite bowl topper: a perfectly fried egg.
Ingredients
3 ounce
Carrot
2 unit
Eggs
(Contains: Eggs)
1 unit
Zucchini
10 ounce
Bavette Steak
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
5 teaspoon
White Wine Vinegar
1 tablespoon
Sesame Oil
(Contains: Sesame)
2 unit
Scallions
¾ cup
Jasmine Rice
1 teaspoon
Sriracha
4 ounce
Sugar Snap Peas
1 thumb
Ginger
Not included in your delivery
1 tablespoon (tbsp)
Sugar
6 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Trim carrot; using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core. Discard core. Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons. Trim and remove strings from snap peas.
• Heat a drizzle of oil in a small pot over medium-high heat. Add ginger and cook, stirring, until fragrant, 30 seconds. • Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, in a small bowl, combine scallion whites, vinegar, and a pinch of salt; set aside to pickle. • In a separate small bowl, combine sesame oil, soy sauce, 1 TBSP sugar (2 TBSP for 4 servings), and up to half the Sriracha (save the rest for serving).
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrot and season with salt and pepper. Cook, stirring, until just tender, 3-4 minutes. Transfer to a medium bowl. • Add zucchini and another drizzle of oil to pan. Cook, stirring, until tender, 5-6 minutes. Season with salt and pepper. Transfer to bowl with carrot. • Add snap peas and another drizzle of oil to pan. Cook, undisturbed, until charred on one side, 1-2 minutes. Continue to cook, stirring occasionally, until tender and charred all over, 1-2 minutes more. Season with salt and pepper. • Turn off heat; transfer to bowl with veggies. Wipe out pan.
While veggies cook, pat steak dry with paper towels. Season all over with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. Transfer to a cutting board and allow to rest 5 minutes.
• Heat a drizzle of oil in pan used for veggies over medium heat. Once hot, crack eggs* into pan and cover. (For 4 servings, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.
• Fluff rice with a fork; season with salt and pepper. • Divide rice between bowls. Arrange carrot, zucchini, and snap peas on top. Top each bowl with a fried egg and pickled scallion whites (draining first). Drizzle with sauce and any remaining Sriracha to taste. Sprinkle with scallion greens and serve.
Thinly slice steak crosswise; serve atop bowls
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious mix of flavors, especially with the steak addition. Some found it bland; adding gochujang or extra seasoning boosted taste.
- Ease of prep: While some found it simple, others felt it used many dishes and was tricky to coordinate. Consider prepping veggies in advance.
- Suggestions: Try toasting the rice, frying veggies in sesame oil, and adding mushrooms or sesame seeds for extra flavor 🍲.
- Leftovers: The dish kept well, with some enjoying leftovers for days after. Great for meal prep!
- Veggies: Many loved the vegetable mix, though some wanted more. Consider doubling up on your favorites.
Reviews from our home cooks
Super yum - the steak was so tender!! I also added my own mushrooms, added sesame seeds and fried nearly all the veges in sesame oil. I also toasted the rice.
Just a slightly easier preparation would be great. I felt like I used a lot of dishes to make this meal. Also, a better preparation of the beef instead of just S&P. Two of my eggs arrived broken, so maybe just not provide the eggs as it is a common ingredient in most kitchens.
I love bibimbap bowls, and this one is up there. Love the flavors and all the veggies.
Amazing flavor! Took longer than expected but was completely worth it. We added the steak and it was great.
The beef addition was excellent but there were far fewer veggies than we would have liked. The sweetness factor was a little too high for us.
Just delicious!! My husband loved this meal and claimed it was better than any food we could get at a restaurant! I am a hero.
This meal was good down to the last bite! The prep time was excellent. I recommend this to anyone who is looking for a good meal without meat (of course you can add a protein, but I didn't).
Very good. Too much ginger but the pickled scallions and sauce were terrific parts.
This was so so so good! Even my picky eater (11 y.o.) asked for seconds! We also ate the leftovers for 2 days after we made it.
Loved the sauce and veggies. Would also switch zucchini for broccoli
