Korean Beef Bibimbap
| Amt | Measure | Ingredient | Cal | Carb | Pro | Fat | GI |
|---|---|---|---|---|---|---|---|
| 2 | medium | carrotscarrots | 50 | 47 | 5 | 3 | 43 |
| 1 | medium (8" long) | zucchinizucchini | 21 | 15 | 6 | 5 | 15 |
| 1 | medium | shallotsshallots | 28.8 | 27 | 4 | 0 | 10 |
| 1 - 1/2 | cup | white mushroomswhite mushrooms | 23.1 | 14 | 13 | 3 | 15 |
| 4 | cup | cauliflowercauliflower | 107 | 85 | 33 | 11 | 0 |
| 1 | tablespoon | olive oilolive oil | 119.3 | 0 | 0 | 122 | 0 |
| 10 | ounce | 90% ground beef90% ground beef | 456.9 | 0 | 226 | 215 | 0 |
| 1/2 | inch (1" dia) | ginger rootginger root | 2.4 | 2 | 0 | 0 | 0 |
| 2 | clove | garlicgarlic | 8.9 | 8 | 2 | 0 | 30 |
| 5 | tablespoon | white wine vinegarwhite wine vinegar | 14.2 | 1 | 0 | 0 | 15 |
| 1 | tablespoon | sesame oilsesame oil | 120.2 | 0 | 0 | 122 | 0 |
| 1/4 | cup | coconut aminoscoconut aminos | 102 | 48 | 0 | 0 | 35 |
| 1/4 | teaspoon | saltsalt | 0 | 0 | 0 | 0 | 0 |
| 1/4 | teaspoon | black pepperblack pepper | 1.4 | 1 | 0 | 0 | 0 |
| Totals: 1018 Calories | Balance: 24-28-48 | 1055.2 | 248 | 289 | 481 | 19 | |
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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
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
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