Sesame Soy Beef Bowls

Name: Sesame Soy Beef Bowls with Carrots, Buttery Rice & Sriracha Mayo
Total time: 20 min
Yield: 2
Cuisine: Asian
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; 1.5 cup Jasmine Rice; Salt; teaspoon Sugar; 1 teaspoon Vegetable Oil; 2 tablespoon Butter; Pepper

with Carrots, Buttery Rice & Sriracha Mayo

Recipe Development TeamPublished on December 09, 2020

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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.

Tags:

Quick

Allergens:

Egg

•Soja

•Gluten

•Milk

The quantities provided above are averages only.

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

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

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

1.5 cup

Jasmine Rice

Not included in your delivery

Salt

teaspoon

Sugar

1 teaspoon

Vegetable Oil

2 tablespoon

Butter

Pepper

Nutrition Values

/ per serving

Energy (kJ)3766 kJ

Calories900 kcal

Fat48 g

Saturated Fat16 g

Carbohydrate85 g

Sugar19 g

Dietary Fiber2 g

Protein32 g

Cholesterol125 mg

Sodium1200 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

•Small Bowl

•Small pot

•Large Pan

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.