topBanner
Sesame Sriracha Beef Stir-Fry

Sesame Sriracha Beef Stir-Fry

with Carrot Ribbons and Jasmine Rice

Read more

If you’ve never been too keen on carrots, we’ve found a pretty nifty trick that might just get you to think again about the vitamin A-rich veg. In this recipe, they’re shaved into ribbons and tossed with beef in a sesame, honey, and soy-based sauce that packs sweet and savory flavors. Paired with fluffy Jasmine rice, this is the sort simple weeknight stir-fry that will make your taste buds sing.

Tags:Spicy
Allergens:SoyWheat

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Carrots

2 clove

Garlic

2 unit

Scallions

1 unit

Lime

½ cup

Jasmine Rice

1 tablespoon

Sesame Oil

3 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

1 ounce

Honey

2 teaspoon

Sriracha

10 ounce

Ground Beef

1 tablespoon

Sesame Seeds

Not included in your delivery

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate65 g
Sugar16 g
Dietary Fiber6 g
Protein31 g
Cholesterol90 mg
Sodium1000 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
Peeler
Small pot
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Wash and dry all produce. Bring ¾ cups water and a large pinch of salt to a boil in a small pot. Peel carrots. Using a vegetable peeler, shave carrots lengthwise into thin ribbons. Mince garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Halve lime; cut one half into wedges.

2

Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat until meal is ready. Meanwhile, in a small bowl, combine 1½ tsp sesame oil, 1 TBSP soy sauce, 1 TBSP honey, and sriracha to taste (we’ll use more of the sesame oil, soy sauce, and honey later).

3

Heat a drizzle of oil in a large pan over medium-high heat. Add carrots and cook, tossing, until tender, 2-3 minutes. Season with salt and pepper. Remove from pan and set aside.

4

Heat another drizzle of oil in pan used for carrots over medium-high heat. Add garlic and scallion whites. Cook until fragrant, about 30 seconds. Add beef, breaking up meat into pieces. Cook until no longer pink, about 4 minutes. Increase heat to high and cook, stirring only once or twice, until brown and crispy in spots, about 3 minutes. Season with salt and pepper.

5

Add carrots to pan with beef, along with remaining honey and soy sauce. Toss to combine. Remove pan from heat and stir in remaining sesame oil. Add a squeeze or two of lime (to taste). Season with salt and pepper, if needed (it may already be salty enough).

6

Divide rice and stir-fry between bowls. Sprinkle with sesame seeds and scallion greens. Drizzle with sriracha mixture. Serve with lime wedges on the side for squeezing over.