with Shredded Carrots, Buttery Rice & Sriracha Mayo
If you ask us, the best kind of bowling is done with a fork. This colorful and delicious bowl features beef that’s glazed in a sweet and savory sesame-soy sauce, plus sautéed carrots and a drizzle of creamy, spicy Sriracha mayo—all over a bed of buttery rice. One bite will have you totally bowled over.
Allergens
Utensils
Tags
Scallions
2 unit
Mayonnaise
2 tablespoon
Sriracha
1 teaspoon
Sesame Oil
1 tablespoon
Shredded Carrots
4 ounce
Ground Beef
10 ounce
Sweet Soy Glaze
4 tablespoon
White Wine Vinegar
5 teaspoon
Jasmine Rice
0.75 cup
Salt
Sugar
Cooking Oil
1 teaspoon
Butter
1 tablespoon
Pepper
• 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.
• 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.
• 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 sweet soy glaze, half the vinegar (all for 4 servings), and remaining sesame oil. 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 needed.
• 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 carrots and sesame soy beef. Drizzle with Sriracha mayo and sprinkle with scallion greens. Serve.
930
kcal
Calories
49
g
Fat
16
g
Saturated Fat
88
g
Carbohydrate
22
g
Sugar
2
g
Dietary Fiber
28
g
Protein
125
mg
Cholesterol
1240
mg
Sodium
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