with Shredded Carrots, Buttery Cauli Rice & Spicy 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 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
Ground Beef
10 ounce
White Wine Vinegar
2.5 teaspoon
Cauliflower Rice
12 ounce
Sweet Soy Glaze
2.52 tablespoon
Sesame Oil
1 tablespoon
Mayonnaise
2 tablespoon
Scallions
2 unit
Jasmine Rice
cup
Sriracha
1 teaspoon
Cooking Oil
2 teaspoon (tsp)
Sugar
0.75 teaspoon (tsp)
Butter
1 tablespoon (tbsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
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.
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 a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain), a big pinch of salt, and pepper. Cook, stirring occasionally, until tender, 6-8 minutes. (Save jasmine rice for another use.)
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: If there’s excess grease in your pan, carefully pour it out.
Stir in half the vinegar (all for 4 servings), remaining sesame oil, 2½ TBSP sweet soy glaze (5 TBSP for 4), and ½ tsp sugar (1 tsp for 4). 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 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.
-
700
kcal
Calories
51
g
Fat
15
g
Saturated Fat
26
g
Carbohydrate
18
g
Sugar
5
g
Dietary Fiber
31
g
Protein
140
mg
Cholesterol
840
mg
Sodium
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