Saucey Steak Bibimbap

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

3 T  Spicy Garlic Saucey Sauce

2 T Sweet Ginger Saucey Sauce

2 T  Olive oil

2 Eggs

2 T Hot Habanero Ketchup

Salt and pepper to taste

Method

1. Put the sliced Steak and Spicy Garlic Saucey Sauce in Ziploc bag to marinate.
2. Cook the rice as directed on the package
3. In a bowl, pickle the scallions by combining with Sweet Ginger Saucey Sauce
4. 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
5. In the same pan, add a drizzle of olive oil and sear the Steak about 20 seconds per side
6. Plate the Bibimbap layering rice, veggies, steak and top with pickled scallions
7. In small skillet, cook eggs sunny side up
8. Top plates with the sunny side up egg and finish with a drizzle of Hot Habanero Ketchup