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Sesame Soy Beef Bowls

Sesame Soy Beef Bowls

with Shredded 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 sautéed carrots and a drizzle of creamy, spicy Sriracha mayo. One bite will have you totally bowled over.

Tags:Easy PrepEasy Cleanup
Allergens:EggsSoyWheatMilk

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

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

2 tablespoon

Mayonnaise

(ContainsEggs)

1 teaspoon

Sriracha

1 tablespoon

Sesame Oil

4 ounce

Shredded Carrots

10 ounce

Ground Beef

4 tablespoon

Sweet Soy Glaze

(ContainsSoy, Wheat)

5 teaspoon

White Wine Vinegar

¾ cup

Jasmine Rice

Not included in your delivery

1 teaspoon

Cooking Oil

1 tablespoon

Butter

(ContainsMilk)

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories900 kcal
Fat49 g
Saturated Fat16 g
Carbohydrate82 g
Sugar16 g
Dietary Fiber2 g
Protein28 g
Cholesterol125 mg
Sodium880 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
Utensilsarrow down iconarrow down icon
Small Bowl
Small pot
Large Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• Heat a drizzle of oil in pan used for carrots over medium-high heat. Add beef*; 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 half the vinegar (all for 4 servings), remaining sesame oil, 2½ TBSP sweet soy glaze (5 TBSP for 4), and ½ tsp sugar (1 tsp for 4). 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.

4

• 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 carrot mixture and sesame soy beef. Drizzle with Sriracha mayo and sprinkle with scallion greens. Serve.