Protein Swap | Ground Beef & Shimeji Mushroom Bibimbap Bowls
with Zingy Kimchi Carrots
Cooking time
25 minutes
Servings
2/4
Calories
930 /serving
We love making the impossible possible! This beef browns up beautifully with Korean spices. The spotlight is also on shimeji mushrooms, prized for their crisp texture and nutty flavour. Kick it up with kimchi-coated carrots, while warm rice puts the bap in bibimbap.
We will send you:
- 250g Canadian-raised lean ground beef
- 2 Garlic cloves
- 1 Lime
- 300g Multicoloured Nantes carrots
- 150g Shimeji mushrooms
- 15ml Toasted sesame oil
- 66g Organic kimchi
- 160g White rice
- 30ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Oil
Medium pot
Salt & pepper (S&P)
Large pan
Total Fat
42 g
Saturated Fat
10 g
Sodium
1350 mg
Total Carb
110 g
Sugars
25 g
Protein
35 g
Fibre
9 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ¼ cups water and a big pinch of salt (double the water and salt for 4 portions); bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, mince the garlic.
- Halve the carrots lengthwise; thinly slice crosswise on an angle.
- Remove the bottom of the mushrooms; separate the mushrooms.
- Juice the lime.
- Roughly chop the kimchi.
- Crumble the patties.
- In a small bowl, combine the lime juice, sesame oil and ½ the garlic.
Make the kimchi carrots
- In a medium bowl, combine the carrots, kimchi, ⅓ of the spices, ½ the sesame oil mixture, 2 tbsp oil (double for 4 portions) and S&P.
Sauté the mushrooms & patties
- In a large pan, heat a drizzle of oil on medium-high.
- Add the mushrooms and remaining garlic. Sauté, 2 to 3 min., until beginning to brown; season with the remaining spices.
- Add the crumbled patties and sauté, 3 to 4 min., until browned and warmed through.
- Add the soy sauce and remaining sesame oil mixture. Sauté, 30 sec. to 1 min., until glazed.
Plate your dish
- Divide the rice between your bowls.
- Top with the mushrooms, patties and kimchi carrots. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
