Bimbimbap coréen au bœuf
avec courgette, champignons et carottes
Ce plat tire son nom du mot coréen voulant dire « mélanger le riz ». Placez le riz dans un bol, ajoutez les garnitures et mélangez le tout pour donner un joyeux méli-mélo de saveurs et de textures!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
2 pièce(s)
Oignon vert
30 g
Gingembre
6 pièce(s)
Gousses d'ail
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
¼ tasse(s)
Riz étuvé
1 pièce(s)
Courgette
200 g
Mélange de champignons
56 g
Carotte, en juliennes
1 cs
Huile de sésame
(Contient Sésame)
4 cs
Sauce hoisin
(Contient Soya, Moutarde, Sésame Peut contenir Gluten, Lait, Noix, Sulfites, Blé, Sésame, Crustacés, Oeuf, Soya, Moutarde, Poisson)
2 cc
Sriracha
(Peut contenir Sésame, Crustacés, Oeuf, Poisson, Blé, Lait, Sulfites, Gluten, Soya, Noix, Moutarde)
Pas inclus dans votre livraison
2 cs
Huile*
¼ cc
Sel*
¼ cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Bring rice and 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Once boiling, reduce heat to medium-low. Cook, until rice is tender and water has absorbed, 15-18 min.
While the rice cooks, halve zucchini lengthwise then slice into 1/4-inch half-moons. Quarter the mushrooms. Thinly slice the green onions, separating whites from greens. Peel, then mince the ginger. Peel, then mince the garlic.
Meanwhile, combine green onion whites with vinegar and a pinch of salt in a small bowl. Set aside to quick-pickle. In another small bowl, combine sesame oil, half the hoisin-soy blend and 1/4 tsp sriracha. (NOTE: Reference Sriracha Heat Guide.)
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl) then the carrots and zucchini. Season with salt and pepper. Cook, stirring, until just tender, 2-3 min. Transfer to a medium bowl. Add mushrooms and another 1 tbsp oil (dbl for 4ppl) to pan. Cook, stirring, until tender, 3-5 min. Season with salt and pepper. Transfer mushrooms to the bowl with other veggies
Re-heat the large non-stick pan over medium-high heat. When hot, add garlic and ginger. Cook, stirring, until fragrant, 20-30 seconds. Add beef and cook, breaking up meat into smaller pieces, until lightly browned, 3-4 min.** Stir in remaining hoisin-soy blend and cook until coated, 1-2 min.
Fluff the rice with a fork and season with salt. Divide the rice between bowls. Top the rice with beef, sautéed veggies and pickled scallion whites. Drizzle over hoisin-sriracha sauce (from step 3). Sprinkle with green onion greens.