Sesame Soy Beef Bowls

with Shredded Carrots, Buttery Garlic Rice & Sriracha Mayo

Allergens: Sesame, Soy, Wheat, Eggs, Milk

Total: 20 min • Prep: 5 min

Servings:
Ingredients

  • Shredded Carrots

    4 ounce

  • Jasmine Rice

    ¾ cup

  • Ground Beef

    10 ounce

  • White Wine Vinegar

    2½ teaspoon

  • Sweet Soy Glaze

    2.52 tablespoon

  • Sesame Oil

    1 tablespoon

  • Mayonnaise

    2 tablespoon

  • Garlic

    1 clove

  • Scallions

    2 units

  • Sriracha

    1 teaspoon

  • Salt

    1 teaspoon (tsp)

  • Sugar

    ¾ teaspoon (tsp)

  • Cooking Oil

    1 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Wash and dry produce. Peel and mince garlic.

  • In a small pot, heat a drizzle of oil over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds.

  • Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

  • While rice cooks, in a small bowl, combine mayonnaise with Sriracha to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Ingredient Quantities

  • Mayonnaise

    2 tablespoon

  • Garlic

    1 clove

  • Sriracha

    1 teaspoon

  • Salt

    1 teaspoon (tsp)

2

  • Trim and thinly slice scallions, separating whites from greens.

  • Heat half the sesame oil (you’ll use the rest in the next step) in a large pan over medium-high heat. Add carrots and scallion whites; cook, stirring occasionally, until slightly softened, 1-2 minutes. Season with salt, pepper, and a pinch of sugar.

  • Transfer to a second small bowl and cover to keep warm.

Ingredient Quantities

  • Sesame Oil

    1 tablespoon

  • Scallions

    2 units

  • Salt

    1 teaspoon (tsp)

  • Sugar

    ¾ teaspoon (tsp)

3
  • Heat a drizzle of oil in pan used for veggies over medium-high heat. Add beef* and cook, breaking up meat into pieces, until browned, 3-5 minutes. TIP: Carefully pour out any excess grease. 
  • Stir in half the vinegar, remaining sesame oil, 2½ TBSP sweet soy glaze, and ½ tsp sugar (all the vinegar, 5 TBSP sweet soy glaze, and 1 tsp sugar for 4 servings). Bring to a simmer; cook until sauce has thickened and beef is cooked through, 2-3 minutes. Remove from heat; season with salt and pepper if desired. (Save remaining sweet soy glaze for another use.)
Ingredient Quantities

  • Sweet Soy Glaze

    2.52 tablespoon

  • Sesame Oil

    1 tablespoon

  • Salt

    1 teaspoon (tsp)

  • Sugar

    ¾ teaspoon (tsp)

4

  • Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings); season with salt and pepper.

  • Divide rice between bowls; top with carrot mixture and sesame soy beef. Drizzle with Sriracha mayo and sprinkle with scallion greens. Serve.

Ingredient Quantities

  • Sriracha

    1 teaspoon

  • Salt

    1 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)