As usual, the Saucey team is concocting recipes to satisfy our flavor junkie fans. This time Kate, our Master Saucerer, used Spicy Garlic & Sweet Ginger Saucey Sauces to make this Korean Steak Bibimbap recipe, super easy and exploding with flavor. Trust us – you’ll be impressed with this dish especially when you finish it with our fiercely spicy Hot Habanero Ketchup. It’s a great twist in place of regular ole Sriracha.
Serves 2
12 oz Strip steak, thinly sliced
3/4 C Rice (whatever you have on hand)
2 Garlic cloves, minced
2 Scallions, chopped
1 Zucchini, chopped
4 Button mushrooms, sliced
2 T Olive oil
2 Eggs
Salt and pepper to taste
Method
- Put the sliced Steak and Spicy Garlic Saucey Sauce in Ziploc bag to marinate.
- Cook the rice as directed on the package
- In a bowl, pickle the scallions by combining with Sweet Ginger Saucey Sauce
- In a large saucepan over medium-high, heat olive oil. Add the Garlic, Zucchini and Mushrooms. Cook until golden brown. Season with salt and pepper
- In the same pan, add a drizzle of olive oil and sear the Steak about 20 seconds per side
- Plate the Bibimbap layering rice, veggies, steak and top with pickled scallions
- In small skillet, cook eggs sunny side up
- Top plates with the sunny side up egg and finish with a drizzle of Hot Habanero Ketchup