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Sesame Soy Beef Bowls
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Sesame Soy Beef Bowls

Sesame Soy Beef Bowls

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

Tags:
Easy Prep
Easy Cleanup
Allergens:
Eggs
Soy
Wheat
Milk

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

2 unit

Scallions

2 tablespoon

Mayonnaise

(Contains Eggs)

1 teaspoon

Sriracha

1 tablespoon

Sesame Oil

4 ounce

Shredded Carrots

10 ounce

Ground Beef

4 tablespoon

Sweet Soy Glaze

(Contains Soy, Wheat)

5 teaspoon

White Wine Vinegar

¾ cup

Jasmine Rice

Not included in your delivery

1 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains Milk)

Sugar

Salt

Pepper

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Nutrition Values

/ 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

Small Bowl
Small pot
Large Pan

Instructions

Cook, Prep & Mix
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.

Cook Carrots
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.

Cook Beef
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.

Finish & Serve
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.