\nPrep: 5 Cook: 20<\/p>\n
- \n
- 2<\/span>scallions<\/span><\/li>\n
- 1<\/span>TBS sesame oil<\/span><\/li>\n
- 4<\/span>TBS sweet soy glaze<\/span><\/li>\n
- 2<\/span>TBS mayonnaise<\/span><\/li>\n
- 1<\/span>tsp sriracha<\/span><\/strong><\/span><\/li>\n
- 4<\/span>oz shredded carrots <\/span><\/li>\n
- 10<\/span>oz ground beef<\/span><\/li>\n
- 5<\/span>tsp white wine vinegar<\/span><\/li>\n
- \u00be<\/span>cup jasmine (or brown) rice<\/span><\/li>\n
- salt & pepper<\/span><\/li>\n
- \u00be<\/span>tsp sugar<\/span><\/li>\n
- 1<\/span>tsp cooking oil<\/span><\/li>\n
- 1<\/span>TBS butter<\/span><\/li>\n<\/ul>\n
Cook, prep & mix: <\/strong><\/p>\n
Wash and dry produce.<\/p>\n
In a small pot, combine rice,<\/strong> 1\u00bc cup water,<\/strong> and a pinch of salt.<\/strong> 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.<\/p>\n
Meanwhile, trim, and thinly slice scallions,<\/strong> separating whites<\/strong> from greens.<\/strong><\/p>\n
In a small bowl, combine mayonnaise<\/strong> with Sriracha<\/strong> <\/span>to taste. Stir in water<\/strong> 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt<\/strong> and pepper.<\/strong><\/p>\n
Cook veggies: <\/strong><\/p>\n
Heat half the sesame oil<\/strong> (you\u2019ll use the rest in the next step) in a large pan over medium-high heat. Add carrots<\/strong> and scallion whites,<\/strong> cook, stirring occasionally, until slightly softened, 1- to 2-minutes. Season with salt, pepper,<\/strong> and a pinch of sugar.<\/strong><\/p>\n
Transfer to a second small bowl and cover to keep warm.<\/p>\n
Cook beef: <\/strong><\/p>\n
Heat a drizzle of oil<\/strong> in pan used for veggies<\/strong> over medium-high heat. Add beef<\/strong> and cook, breaking up meat<\/strong> into pieces, until browned, 3- to 5-minutes.<\/p>\n
Tip: <\/strong>If there\u2019s excess grease in your pan, carefully pour it out.<\/p>\n
Stir in half the vinegar<\/strong>, remaining sesame<\/strong>\u00a0oil, 2\u00bd TBS sweet soy glaze,<\/strong> and \u00bd tsp sugar.<\/strong> Bring to a simmer and cook until sauce has thickened and beef<\/strong> is cooked through, 2- to 3-minutes.<\/p>\n
Remove from heat. Taste and season with salt<\/strong> and pepper<\/strong> if desired.<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/09\/SesameSoyBeefBowlsServe.jpg?resize=150%2C150\")
<\/p>\nFinish & serve: <\/strong><\/p>\n
Fluff rice<\/strong> with a fork and stir in 1 TBS butter,<\/strong> season with salt<\/strong> and pepper.<\/strong><\/p>\n
Divide rice<\/strong> between bowls, top with carrot<\/strong> mixture and sesame soy beef<\/strong>. Drizzle with Sriracha <\/span>mayo<\/strong> and sprinkle with scallion greens.<\/strong> Serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 saut\u00e9ed 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 \u00becup jasmine (or brown) rice salt & pepper \u00betsp sugar 1tsp cooking oil 1TBS butter Cook, prep &…<\/p>\n
- 1<\/span>TBS sesame oil<\/span><\/li>\n