Beef & Zucchini Bibimbap: Carrots & Jasmine Rice

🥘 Ingredients

• black pepper
  2 tsp
• carrot
  1 unit
• carrots
  1 unit
• cooking oil
  4 tbsp
• garlic
  2 clove
• ginger
  2 unit
• ground beef
  8 oz
• jasmine rice
  2 c
• salt
  4 tsp
• scallions
  4 unit
• sesame oil
  2 tbsp
• soy sauce
  4 tbsp
• sriracha
  2 tbsp
• sugar
  4 tbsp
• water
  1¼ cup
• white wine vinegar
  2 tsp
• zucchini
  2 unit

🍳 Cookware

• small pot
• peeler
• small bowl
• small bowl
• large pan

1. 

   1

   carrot zucchini soy sauce white wine vinegar garlic sesame oil ground beef scallions jasmine rice sriracha cooking oil sugar ginger salt black pepper water

   carrot: 1 unit, zucchini: 1 unit, soy sauce: 2 tbsp, white wine vinegar: 1 tsp, garlic: 1 clove, sesame oil: 1 tbsp, ground beef: 8 oz, scallions: 2 unit, jasmine rice: 1 c, sriracha: 1 tbsp, cooking oil: 2 tbsp, sugar: 2 tbsp, ginger: 1 unit, salt: 1 tsp, black pepper: 1 tsp, water: 1¼ cup
2. 

   2

   In a small pot , combine jasmine rice , 1¼ cups water, and a big pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c, salt: 1 tsp
3. 

   3

   Meanwhile, wash and dry produce. Trim and thinly slice scallions , separating whites from greens. Trim and peel carrots . Using a peeler , shave carrots lengthwise into ribbons, rotating as you go. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Peel and mince ginger and garlic .

   scallions: 2 unit, carrots: 1 unit, zucchini: 1 unit, ginger: 1 unit, garlic: 1 clove
4. 

   4

   In a small bowl , combine scallion whites, white wine vinegar , and a pinch of salt . Set aside to pickle, stirring occasionally, until ready to serve. In a separate small bowl , combine sesame oil , half the soy sauce (you will use the rest later), 1 tbsp sugar , and up to half the sriracha to taste. Stir until sugar has dissolved.

   white wine vinegar: 1 tsp, salt: 1 tsp, sesame oil: 1 tbsp, soy sauce: 2 tbsp, sugar: 2 tbsp, sriracha: 1 tbsp
5. 

   5

   Heat a drizzle of cooking oil in a large pan , preferably nonstick, over medium-high heat. Add carrots; season with salt and black pepper . Cook, stirring, until slightly softened ⏱️ 3 minutes . Remove from pan and set aside. Add another drizzle of cooking oil to pan. Add zucchini; season with salt and pepper. Cook until browned and tender ⏱️ 4 minutes per side. Remove from pan and set aside with carrots.

   cooking oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
6. 

   6

   Heat a drizzle of cooking oil in same pan over medium-high heat. Add ground beef, ginger, and garlic. Cook, breaking up meat into pieces, until beef is browned and cooked through ⏱️ 5 minutes .
7. 7

   Fluff rice with a fork and season with salt and pepper; divide between bowls. Arrange beef and veggies on top. Top with pickled scallion whites (with their pickling liquid). Drizzle with sauce and remaining sriracha to taste. Sprinkle with scallion greens and serve.