Sesame Soy Beef Bowls
with Carrots, Buttery Rice & Sriracha Mayo
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.
(Contains Eggs, Soy)
Sweet Soy Glaze
(Contains Soy, Wheat)
White Wine Vinegar
Not included in your delivery
• 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.