Sesame Soy Beef Bowls
with Carrots, Buttery Rice & Sriracha Mayo
- Eggs
- Soy
- Wheat
- Milk
Bowls are way past “having a moment.” They’ve become a pillar of our lunches and dinners. Why? It’s simple: everything’s better in a bowl! (Nice knowing you, plates.) But seriously, the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. True to form, this rendition is fully loaded. Buttery rice is topped with beef that’s glazed in a sweet and savory sesame-soy sauce, plus roasted carrots and a drizzle of creamy, spicy sriracha mayo. One bite will have you totally bowled over.
Ingredients
4 unit
Scallions
4 tablespoon
Mayonnaise
(Contains: Eggs, Soy)
2 teaspoon
Sriracha
2 tablespoon
Sesame Oil
8 ounce
Shredded Carrots
20 ounce
Ground Beef
8 tablespoon
Sweet Soy Glaze
(Contains: Soy, Wheat)
5 teaspoon
White Wine Vinegar
1.5 cup
Jasmine Rice
Not included in your delivery
Salt
teaspoon
Sugar
1 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains: Milk)
Pepper
Nutrition Values
Utensils
Instructions
• 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.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many love the sweet-and-savory sesame soy combination, though some find it too sweet or bland and suggest adding extra sauce or seasonings.
- Ease of prep: Customers consistently praise how quick and simple this meal is, perfect for busy weeknights with minimal prep time required.
- Suggestions: Cook carrots longer for better texture, drain excess grease from beef, and consider adding vegetables like broccoli or snow peas for variety.
- Leftovers: Reheats beautifully the next day and makes great lunch portions, maintaining its flavor and texture well.
- Portions: Many feel there are too many carrots compared to beef and rice; some add extra vegetables to balance the meal better.
Easy and delicious! I like making these bowls early in the week and saving the rest for easy to reheat leftovers. I wasn't sure about carrots and beef alone but the sauces and sesame oil brought the dish together. I added more sriracha to the mayo, not spicy enough.
These were very good! I actually got them last week, too, and it was weird that they were different recipes. Mostly the same ingredients with 2 exceptions (cilantro vs. green onions and vinegar vs. sesame oil) with one difference in the recipe (when to add the shredded carrots). I mixed the two together so that I had more leftovers for this week, and so far they have turned out great!
Oh my garden love love love this sesame so you'll be frozen. It literally reminded me of Korean Baqui simple easy but still delicious. Love the pickled carrots that complemented that soy sesame sauce so well another recipe I had to fight my kids because I'm trying to meal prep and they wanna eat all my food so definitely gonna make it for the family on a larger scale using the same recipe Thank you HelloFresh
This was awesome. The sesame oil + sugar + carrots combo is genius. soy + ginger + sesame + ground beef is also genius.
I feel like the sugar is an unnecessary addition to the carrots, considering the soy glaze for the beef is already a bit sweet. I also used half the amount of butter in the rice, as the mayo already adds richness to this dish and the butter makes it a little too heavy.
Needs a bit more sesame oil for cooking the scallions and shredded carrots.
Very good, carrots were shredded a bit too finely for me. Sesame seeds would have nice!
Our family prefers the green beans with this recipe over the carrots. One week we received a lot of carrots in the meals by mistake and I think we got tired of cooked carrots.
Not as good with the beef, I prefer the pork, but nonetheless the sesame soy bowls on any kind on here are so good. You can't find the sauce anywhere else!
The sesame flavor in the beef really stands out and makes this a delicious dinner bowl!
