with Shredded Carrots, Buttery Rice & Sriracha Mayo

Yield: 2

Adapted from: Hello Fresh

Buttery rice is topped with sweet and savory, sesame-soy sauce-glazed beef, plus sautéed carrots and a drizzle of creamy, spicy Sriracha mayo.
Prep: 5 Cook: 20

• 2scallions
• 1TBS sesame oil
• 4TBS sweet soy glaze
• 2TBS mayonnaise
• 1tsp sriracha
• 4oz shredded carrots
• 10oz ground beef
• 5tsp white wine vinegar
• ¾cup jasmine (or brown) rice
• salt & pepper
• ¾tsp sugar
• 1tsp cooking oil
• 1TBS butter

Cook, prep & mix:

Wash and dry produce.

In a small pot, combine rice, 1¼ cup water, 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 veggies:

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- to 2-minutes. Season with salt, pepper, and a pinch of sugar.

Transfer to a second small bowl and cover to keep warm.

Cook beef:

Heat a drizzle of oil in pan used for veggies over medium-high heat. Add beef and cook, breaking up meat into pieces, until browned, 3- to 5-minutes.

Tip: If there’s excess grease in your pan, carefully pour it out.

Stir in half the vinegar, remaining sesame oil, 2½ TBS sweet soy glaze, and ½ tsp sugar. Bring to a simmer and cook until sauce has thickened and beef is cooked through, 2- to 3-minutes.

Remove from heat. Taste and season with salt and pepper if desired.

Finish & serve:

Fluff rice with a fork and stir in 1 TBS butter, 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.