Korean Beef Bowl (Meal Kit)

Korean Beef Bowl

With zucchini, mushrooms and carrots

SELECT

FRESH INGREDIENTS

Ground beef

Zucchini

Scallions

Mushrooms

Carrots

Ginger

Garlic

Jasmine rice

White wine vinegar

Olive oil

Sesame seeds

Sriracha sauce

Soy sauce

Salt

Pepper

Sugar

INSTRUCTIONS

1 Prepare Vegetables

Wash and dry all produce. Halve zucchini lengthwise then slice. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel carrots; using a peeler, shave lengthwise into ribbons. Peel and mince ginger. Mince garlic.

2 Cook Rice

Bring rice and 1 ¼ cups salted water to a boil in a small pot. Once boiling, cover and reduce heat to a gentle simmer. Cook until tender, about 15-20 minutes.

3 Cook Veggies

Meanwhile, heat 1 tsp oil over medium high heat in a large pan. Add the peppers and cook for 3 to 4 minutes or until just tender. Remove the peppers from the pan and place on a plate.

4 Make Sauce

Toss scallion whites with vinegar and a pinch of salt in a small bowl. Set aside to marinate. In another small bowl, stir together 5 tsp olive oil, 1 package sesame seeds, 1 ½ tbsp sugar, up to half the sriracha sauce and 1 ½ tbsp soy sauce.

5 Cook Vegetables

Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have it). Add carrot, season salt and pepper. Cook, tossing, until tender but until crisp, about 3-4 minutes. Remove from pan and set aside. Add another drizzle of oil to the pan and repeat with zucchini; remove from pan once cooked. Add mushrooms and another drizzle of oil to pan and cook until tender, about 3-5 minutes. Season with salt and pepper. Remove from pan and set aside.

6 Cook Beef

Heat another drizzle of oil in same pan over medium-high heat. Add minced garlic and ginger and cook until fragrant, about 30 seconds. Add beef, breaking up meat into pieces. Cook, tossing occasionally, until no longer pink, about 4 minutes. Increase heat to high and cook until browned and crisp, about 3 minutes. Pour in 1 ½ tbsp soy sauce (there will be some left over) and cook, tossing until mostly evaporated, 1-2 minutes. Season with salt and pepper.

7 Serve

Divide rice between bowls. Arrange beef, zucchini carrots, mushrooms and scallion whites on top. Drizzle with sauce and remaining sriracha sauce. Sprinkle with scallion greens and serve.