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Sesame Soy Beef Bowls

Sesame Soy Beef Bowls

with Carrots, Buttery Rice & Sriracha Mayo

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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.


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

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit


4 tablespoon


(ContainsEggs, Soy)

2 teaspoon


2 tablespoon

Sesame Oil

8 ounce

Shredded Carrots

20 ounce

Ground Beef

8 tablespoon

Sweet Soy Glaze

(ContainsSoy, Wheat)

5 teaspoon

White Wine Vinegar

1.5 cup

Jasmine Rice

Not included in your delivery

Kosher Salt



1 teaspoon

Vegetable Oil

2 tablespoon




Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Small Bowl
Small pot
Large Pan
Instructionsarrow up iconarrow up icon
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• 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.