Korean Beef Bibimbap


Amt Measure Ingredient Cal Carb Pro Fat GI
1medium (8" long)zucchinizucchini21156515
1 - 1/2cupwhite mushroomswhite mushrooms23.11413315
1tablespoonolive oilolive oil119.3001220
10ounce90% ground beef90% ground beef456.902262150
1/2inch (1" dia)ginger rootginger root2.42000
5tablespoonwhite wine vinegarwhite wine vinegar14.210015
1tablespoonsesame oilsesame oil120.2001220
1/4cupcoconut aminoscoconut aminos102480035
1/4teaspoonblack pepperblack pepper1.41000
Totals: 1018 Calories Balance: 24-28-48 1055.2 248 289 481 19

This recipe does not have makes information.

Join now and see exactly how much you should eat to meet your goals!

Active Time: 15 minutes

Total Time: 45 minutes

Wash and dry all product.

Halve zucchini lengthwise, slice into thin half-moons.

Trim and thinly slice mushrooms.

Halve, peel, and very thinly slice shallot.

Peel carrots. Using a peeler, shave carrot lengthwise into ribbons.

Peel and mince ginger. Mince garlic.

Cut florets from the cauliflower and rice cauliflower in a food processor. Optional: if desired, cook cauliflower rice in a frying pan in a small amount of oil.

Toss shallot with vinegar and a pinch of salt in a bowl and set aside to marinate.

In another bowl, stir together sesame oil, half the coconut aminos, and if desired, crushed red pepper flakes.

Heat half the olive oil in a large nonstick pan over medium-high heat. Add carrots, zucchini, and mushrooms and season with salt and pepper. Cook, tossing until tender but still crisp, 5-7 minutes. Remove from pan and set aside.

In same pan, heat remaining oil over medium-high heat. Add garlic and ginger and cook until fragrant, about one minute. Add beef, breaking up into pieces. Cook, tossing occasionally, until no longer pink, about 5 minutes.

Increase heat to high and cook until browned and crisp, another 4 minutes.

Add remaining coconut aminos, toss, and cook until mostly evaporated. Season with salt and pepper.

Plate by dividing cauliflower rice between bowls. Arrange beef, zucchini, carrot, and mushrooms on top. Drizzle with sauce and top with pickled shallots.

*Adapted from Hello Fresh