with Shredded Carrots, Buttery Garlic Rice & Sriracha Mayo
Beyond just “having a moment,” bowls have become a pillar of our meals. Everything’s better in a bowl! (Nice knowing you, plates.) The customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. True to form, this rendition is fully loaded. Buttery garlic rice is topped with sweet and savory, sesame-soy sauce-glazed beef, plus sautéed carrots and a drizzle of creamy, spicy Sriracha mayo. One bite will have you totally bowled over.
Allergens
Utensils
Tags
Shredded Carrots
4 ounce
Jasmine Rice
0.75 cup
Ground Beef
10 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
Cooking Oil
1 teaspoon (tsp)
Sugar
0.75 teaspoon (tsp)
Butter
1 tablespoon (tbsp)
Salt
teaspoon (tsp)
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.
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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.
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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.
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Meanwhile, trim and thinly slice scallions, separating whites from greens.
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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.
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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.
930
kcal
Calories
50
g
Fat
15
g
Saturated Fat
79
g
Carbohydrate
14
g
Sugar
2
g
Dietary Fiber
32
g
Protein
140
mg
Cholesterol
800
mg
Sodium
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