Ground Beef Bibimbap Stir Fry with Mixed Vegetables and Fried Egg

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A quick and satisfying Korean rice bowl featuring savory ground beef stir-fried with garlic and soy, mixed sautéed veggies, topped with a fried egg and gochujang sauce. This Korean recipe, ready in about 35 minutes, pairs cooked white rice, ground beef, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups cooked white rice
• 10 oz ground beef
• 2 tbsp soy sauce
• 3 cloves minced garlic
• 1 medium, diced carrot
• 1 small, diced zucchini
• 1 cup, chopped green beans
• 2 tbsp gochujang
• 1 tbsp sesame oil
• 1 tsp sugar
• 2 tbsp vegetable oil
• 2 fried eggs
• 1 tbsp toasted sesame seeds

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Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 10 oz ground beef and 2 cloves minced garlic, cook stirring frequently for 5 minutes until beef is browned and cooked through.
2. Step 2: Stir in 2 tbsp soy sauce and 1 tsp sugar, cook for another 2 minutes until sauce slightly thickens and coats beef.
3. Step 3: In a separate skillet, heat 1 tbsp vegetable oil over medium heat; add 1 medium diced carrot, 1 small diced zucchini, and 1 cup chopped green beans; sauté for 5-7 minutes until vegetables are tender but still crisp.
4. Step 4: Add sautéed vegetables to the beef mixture, drizzle 1 tbsp sesame oil, stir well to combine and heat through for 1 minute.
5. Step 5: In another pan, fry 2 eggs sunny side up over medium heat for 3 minutes until whites are set but yolks remain runny.
6. Step 6: To serve, divide 2 cups cooked white rice between 2 bowls; top each with half the beef and vegetable stir fry.
7. Step 7: Place one fried egg on top of each bowl, sprinkle 1 tbsp toasted sesame seeds evenly over both.
8. Step 8: Serve with 2 tbsp gochujang on the side to mix in as desired before eating.