Sesame Beef Bowls 2.0
with Carrot Ribbons, Jasmine Rice, and Thai Chili
- Soy
- Wheat
- Fish
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.
Ingredients
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
Utensils
Cooking Steps
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.
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.
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.
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.
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.
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.
