Sear-Grilled Beef and Stir-Fried Vegetable Bibimbap

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A vibrant Korean rice bowl featuring tender sear-grilled beef, crisp-tender vegetables, and a spicy gochujang glaze, served over fluffy rice with a fried egg crown. This Korean recipe, ready in about 45 minutes, pairs flank steak, white rice, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 583 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

• 8 oz flank steak
• 2 cups (cooked) white rice
• 2 medium carrots
• 2 cups spinach
• 1 medium zucchini
• 1 cup shiitake mushrooms
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp sesame seeds
• 2 cloves garlic
• 1 tsp ginger
• 1 tsp sugar
• 1 tsp rice vinegar
• 2 tbsp water
• 1 large egg

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Instructions

1. Step 1: Season 8 oz flank steak with 1 tsp soy sauce, 1/2 tsp sesame oil, and 1/4 tsp sugar; let rest for 10 minutes while prepping vegetables.
2. Step 2: Heat a skillet over medium-high heat; add the seasoned beef and cook for 2-3 minutes per side until browned and cooked through, then transfer to a plate.
3. Step 3: In the same skillet, heat 1 tsp sesame oil over medium; add 2 minced garlic cloves and 1 tsp minced ginger, sautéing for 30 seconds until fragrant.
4. Step 4: Add 2 medium julienned carrots (about 9 oz total) and cook for 3 minutes until slightly tender, stirring occasionally.
5. Step 5: Add 1 medium julienned zucchini (about 7 oz) and 1 cup sliced shiitake mushrooms to the skillet; stir-fry for 4 minutes until vegetables are crisp-tender and edges are slightly browned.
6. Step 6: Stir in 2 cups stemmed spinach and cook for 1 minute until wilted and bright green.
7. Step 7: Whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tsp rice vinegar, and 2 tbsp water to create a glossy sauce.
8. Step 8: Divide 2 cups cooked white rice among 2 bowls; arrange the beef and vegetable mixture on top in separate sections.
9. Step 9: Drizzle each bowl with 1 tbsp of the sauce and top with 1 fried egg (cooked sunny-side up) and 1 tbsp sesame seeds.