Sesame Soy Beef Bowls with Carrots, Buttery Rice & Sriracha

• servings: 2 servings
• total time: 20 minutes

Ingredients

4 unit Scallions

4 tablespoon Mayonnaise

2 teaspoon Sriracha

2 tablespoon Sesame Oil

8 ounce Shredded Carrots

20 ounce Ground Beef

8 tablespoon Sweet Soy Glaze

5 teaspoon White Wine Vinegar

1 ½ cup Jasmine Rice

Salt

teaspoon Sugar

1 teaspoon Vegetable Oil

2 tablespoon Butter

Pepper

Directions

• Wash and dry produce. • In a small pot, combine 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. • Meanwhile, trim and thinly slice scallions, separating whites from greens. • 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.

• 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.

• Heat a drizzle of oil in pan used for carrots over medium high heat. Add beef* and cook, breaking up meat into pieces, until browned, 3-5 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Stir in sweet soy glaze, half the vinegar (all for 4 servings), and remaining sesame oil. Bring to a simmer and cook until sauce has thickened and beef is cooked through, 2-3 minutes. • Remove from heat. Taste and season with salt and pepper if desired.

• 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 carrots and sesame soy beef. Drizzle with sriracha mayo and sprinkle with scallion greens. Serve.