Sheet-Pan Steak Bibimbap

Recently updated on February 8th, 2024

Sheet-Pan Steak Bibimbap

Sheet-Pan Bibimbap is the perfect way to enjoy a classic Korean dish without all of the fuss. With this convenient oven-based meal, you’ll get all of the flavors of bibimbap with none of the hassle. The steak is cooked to perfection, and then served over rice alongside a fried egg, crunchy carrots, zucchini, and green onions for an extra boost of flavor and nutrition all topped off with a delicious spicy sauce. Whether you’re looking for a quick and easy weeknight dinner or something special to impress your guests, this is the dish for you.

Yields4 Servings

Rating

Ingredients

 1 cup basmati rice
 6 carrots, sliced
 2 medium zucchini, cut into half-moons
 1 bundle green onions, halved with dark green parts sliced and set aside
 2 tbsp low-sodium soy sauce
 10 oz kale, chopped
 3 tbsp oil
 10 oz sirloins
 1 tsp salt
 ½ tsp pepper
 4 eggs, fried with runny yolks
 2 tbsp sesame seeds, optional
Sauce
 2 tbsp brown sugar
 2 tbsp sriracha sauce
 2 tsp rice vinegar
 1 tsp sesame oil

Directions

1

In a medium pot, cook the rice according to the package instructions. Preheat the oven to 450 degrees F.

2

On a large sheet pan, add the carrots, zucchini, onions, soy sauce, kale, and oil, tossing to coat, and cook for 10-12 minutes. Season the steak, add it to the sheet pan with the vegetables around it, and continue cooking for 10-12 minutes more or until the steak is done to your preference and let rest for 5 minutes before slicing.

3

Meanwhile, in a small bowl, stir together the brown sugar, Sriracha, vinegar, and oil, setting aside. In a large pan over medium heat, melt the butter. Carefully crack the eggs into the pan, being sure not to break the yolks. Reduce heat to medium-low and cover with a lid, cooking for 2-3 minutes, until the white is set but the yolk is runny. Remove from heat and set aside. Assemble each bowl with the rice, vegetables, steak, and fried egg. Top with the green onions, sesame seeds, and a drizzle of sauce.

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Ingredients

 1 cup basmati rice
 6 carrots, sliced
 2 medium zucchini, cut into half-moons
 1 bundle green onions, halved with dark green parts sliced and set aside
 2 tbsp low-sodium soy sauce
 10 oz kale, chopped
 3 tbsp oil
 10 oz sirloins
 1 tsp salt
 ½ tsp pepper
 4 eggs, fried with runny yolks
 2 tbsp sesame seeds, optional
Sauce
 2 tbsp brown sugar
 2 tbsp sriracha sauce
 2 tsp rice vinegar
 1 tsp sesame oil

Directions

1

In a medium pot, cook the rice according to the package instructions. Preheat the oven to 450 degrees F.

2

On a large sheet pan, add the carrots, zucchini, onions, soy sauce, kale, and oil, tossing to coat, and cook for 10-12 minutes. Season the steak, add it to the sheet pan with the vegetables around it, and continue cooking for 10-12 minutes more or until the steak is done to your preference and let rest for 5 minutes before slicing.

3

Meanwhile, in a small bowl, stir together the brown sugar, Sriracha, vinegar, and oil, setting aside. In a large pan over medium heat, melt the butter. Carefully crack the eggs into the pan, being sure not to break the yolks. Reduce heat to medium-low and cover with a lid, cooking for 2-3 minutes, until the white is set but the yolk is runny. Remove from heat and set aside. Assemble each bowl with the rice, vegetables, steak, and fried egg. Top with the green onions, sesame seeds, and a drizzle of sauce.

Sheet-Pan Steak Bibimbap

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