Beef Bibimbap Bowl

1. Wash and dry the broccoli and mushrooms. Trim any oxidized edges from the broccoli, then cut it into 1/2-inch pieces for Step 3. Slice the crimini mushrooms into strips for Step 4.
2. Place the large sauté pan on medium-high heat. Add 2 tablespoons of high-heat oil (peanut, canola, sunflower, or soy oil recommended). Preheat for 3-4 minutes until the oil is very hot. Carefully add the short-grain rice, spreading it in a thin layer across the bottom of the pan. Cook without stirring for 3-4 minutes. Once the rice begins to crisp and brown, stir and add 1 more tablespoon of oil.
3. Now add the cut broccoli to the pan with the rice. Sauté, stirring occasionally, for 3-4 minutes until the broccoli is tender and the rice is crispy. Add a sprinkling of salt, then remove from heat.
4. Open the pouch of shaved beef and pat dry with a paper towel. Heat 1 tablespoon of oil in the medium sauté pan on medium-high heat. Preheat for 3 minutes, then carefully add the beef, spreading it out in the pan. Cook for 2 minutes without stirring, then add in the mushrooms. Sauté for 2-3 minutes more, then remove from heat. Add the orange sesame sauce and mix well. Turn off all heating elements.
5. Divide the crispy rice mix between 2 bowls. Place the beef and mushroom blend on one side of the bowl, then put the pickled vegetables on the other. Drizzle on the sweet chili sauce as desired.

Place your meal kits in the refrigerator upon receipt. Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. *Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.