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Sesame Honey Beef Stir-Fry

Sesame Honey Beef Stir-Fry

with Carrot Ribbons and Jasmine Rice

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If you’ve ever struggled with getting your kids to eat their carrots, we think we’ve discovered a pretty nifty trick. Here, the vitamin A-rich veg is shaved into ribbons that are fun to twirl around a fork. And because they’re paper-thin, there are no big chunks or hunks for picky eaters to object to. It helps that they’re tossed with ground beef and coated in a sesame, honey, and soy–based sauce that adds easy-to-love sweet and savory flavors.

Tags:Spicy
Allergens:SoyWheat

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit

Carrots

4 unit

Scallions

4 clove

Garlic

1 unit

Lime

1 cup

Jasmine Rice

2 tablespoon

Sesame Oil

6 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

2 ounce

Honey

4 teaspoon

Sriracha

20 ounce

Ground Beef

1 tablespoon

Sesame Seeds

Not included in your delivery

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat32 g
Saturated Fat10 g
Carbohydrate68 g
Sugar19 g
Dietary Fiber3 g
Protein29 g
Cholesterol95 mg
Sodium1000 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
Utensilsarrow down iconarrow down icon
Peeler
Small pot
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Bring 1⅔ cups water and a large pinch of salt to a boil in a small pot. Peel carrots. Using a vegetable peeler, shave carrots lengthwise into thin ribbons. Trim, then thinly slice scallions, keeping greens and whites separate. Mince garlic. Halve lime; cut one half into four wedges.

2

Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat until meal is ready. Meanwhile, in a small bowl, combine 1 TBSP sesame oil, 2 TBSP soy sauce, 2 TBSP honey, and sriracha to taste (we’ll use the rest of the sesame oil, soy sauce, and honey later).

3

Heat a drizzle of oil in a large pan over medium-high heat. Add carrots and cook, tossing, until tender, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.

4

Heat another drizzle of oil in pan used for carrots over medium-high heat. Add garlic and scallion whites. Cook until fragrant, about 30 seconds. Add beef, breaking up meat into pieces. Cook until no longer pink, about 4 minutes. Increase heat to high and cook, stirring only once or twice, until brown and crispy in spots, about 3 minutes. Season with salt and pepper.

5

Add carrots to pan with beef, along with remaining soy sauce and honey. Toss to combine. Remove pan from heat and stir in remaining sesame oil. Add a squeeze or two of lime. Season with salt and pepper, if needed (it may already be salty enough).

6

Divide rice and stir-fry between bowls. Sprinkle with sesame seeds and scallion greens. Drizzle with sriracha mixture. (TIP: You can skip this for the kids, especially if they’re not fans of spice.) Serve with lime wedges on the side for squeezing over.