with Shredded Carrots, Buttery Garlic Rice & Sriracha Mayo
Allergens
Utensils
Tags
Shredded Carrots
4 ounce
Jasmine Rice
0.75 cup
Ground Beef
20 ounce
White Wine Vinegar
2.5 teaspoon
Garlic
1 clove
Sweet Soy Glaze
2.52 tablespoon
Sesame Oil
1 tablespoon
Mayonnaise
2 tablespoon
Scallions
2 unit
Sriracha
1 teaspoon
Salt
teaspoon (tsp)
Sugar
0.75 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Butter
1 tablespoon (tbsp)
Black Pepper
teaspoon (tsp)
Wash and dry produce. Peel and mince garlic.
In a small pot, heat a drizzle of oil over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds.
Stir in 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.
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.
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.
Meanwhile, trim and thinly slice scallions, separating whites from greens.
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 veggies over medium-high heat. Add beef* and cook, breaking up meat into pieces, until browned, 3-5 minutes. TIP: Carefully pour out any excess grease.
Stir in half the vinegar, remaining sesame oil, 2½ TBSP sweet soy glaze, and ½ tsp sugar (all the vinegar, 5 TBSP sweet soy glaze, and 1 tsp sugar for 4 servings). Bring to a simmer; cook until sauce has thickened and beef is cooked through, 2-3 minutes. Remove from heat; season with salt and pepper if desired.
Remove from heat. Taste and season with salt and pepper if desired.
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.
1230
kcal
Calories
71
g
Fat
23
g
Saturated Fat
79
g
Carbohydrate
14
g
Sugar
2
g
Dietary Fiber
58
g
Protein
235
mg
Cholesterol
900
mg
Sodium
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