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Sesame Beef Bowls 2.0

Sesame Beef Bowls 2.0

with Carrot Ribbons, Jasmine Rice, and Thai Chili

Keep this stir-fry recipe in your back pocket—it’s so easy, you can put it together any night of the week. The action centers around ground beef and scallions coated in a savory sesame and soy-based sauce. But the real surprise is the thinly-shaved carrots, which look fancy-schmancy, but can be prepped quickly with just a peeler.

Allergens:
Soy
Wheat
Fish

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

¾ cup

Jasmine Rice

4 clove

Garlic

2 unit

Scallions

1 thumb

Ginger

2 unit

Carrots

1 unit

Chili Pepper

10 ounce

Ground Beef

1 ounce

Soy Sauce

(Contains Soy, Wheat)

1 tablespoon

Sesame Oil

2 teaspoon

Sriracha

(Contains Fish)

Not included in your delivery

1 tablespoon

Vegetable Oil

2 teaspoon

Sugar

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)3096 kJ
Calories740 kcal
Fat33 g
Saturated Fat0 g
Carbohydrate83 g
Sugar0 g
Dietary Fiber0 g
Protein30 g
Cholesterol0 mg
Sodium490 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Small pot
Large Pan

Instructions

Simmer
1

Wash and dry all produce. Bring rice, 1¼ cups water, and a large pinch of salt to a boil in a small pot. Cover and reduce to a simmer. Cook until tender, about 15 minutes. Peel and mince 2 TBSP garlic (we used 4 cloves). Peel and mince 2 TBSP ginger. Thinly slice scallions, separating greens and whites.

2

Peel carrots. Using a vegetable peeler, shave carrots into ribbons lengthwise, rotating until you get to the core. Discard core once it is too thin to shave. Thinly slice chili.

Cook
3

Heat 1 TBSP oil in a large pan over medium heat. Add garlic and ginger. Cook, tossing, until softened, 1-2 minutes. Remove half the garlic and ginger from pan and stir into rice in pot. Let rice continue to simmer and return pan with remaining garlic and ginger to heat.

4

Increase heat under pan to medium-high. Add scallion whites and cook until softened, about 30 seconds. Toss in beef and 2 tsp sugar, breaking up meat into small pieces. Cook, stirring once or twice, until browned and beginning to crisp, about 5 minutes. Season with plenty of salt and pepper.

Stir
5

Add carrot and soy sauce to pan. Cook, stirring, until just tender, 2-3 minutes. Remove pan from heat. Stir in sesame oil. Taste and season with salt and pepper, if needed. Fluff rice with a fork, then season with salt.

6

Divide rice between plates or bowls and top with beef mixture. Sprinkle with scallion greens and drizzle with sriracha (to taste). Garnish with chili for an extra kick.