Sesame Soy Beef Bowls
with Carrots, Buttery Rice & Sriracha Mayo
Bowls are way past āhaving a moment.ā Theyāve become a pillar of our lunches and dinners. Why? Itās simple: everythingās 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 thatās 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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
4 unit
Scallions
4 tablespoon
Mayonnaise
(ContainsEggs, Soy)2 teaspoon
Sriracha
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
teaspoon
Sugar
1 teaspoon
Vegetable Oil
2 tablespoon
Butter
(ContainsMilk)Pepper
ā¢ Wash and dry produce. ā¢ In a small pot, combine rice, 1Ā¼ cups water (2Ā¼ 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, 15-18Ā minutes. Keep covered off heat until ready to serve. ā¢ Meanwhile, trim and thinly slice scallions, separating whites from greens. ā¢ 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.
ā¢ Heat half the sesame oil (youāll 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. ā¢ Transfer to a second small bowl and cover to keep warm.
ā¢ 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 thereās excess grease in your pan, carefully pour it out. ā¢ 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, 2-3Ā minutes. ā¢ Remove from heat. Taste and season with salt and pepper if desired.
ā¢ Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings); season with salt and pepper. ā¢ Divide rice between bowls; top with carrots and sesame soy beef. Drizzle with sriracha mayo and sprinkle with scallion greens. Serve.