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 Sauce & Sweet Ginger Sauce 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

Ingredients:

• 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 Sauce

• 2 T Sweet Ginger 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 a 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, 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, and steak, and top with pickled scallions

7. In a 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.