Sesame Soy Beef Bowls

Name: Sesame Soy Beef Bowls with Carrots, Buttery Rice & Sriracha Mayo
Yield: 2 servings
Cuisine: Thai
Ingredients: 4 unit Scallions; 4 tbsp Mayonnaise; 2 tsp Sriracha; 2 tbsp Sesame Oil; 8 oz Carrot; 20 oz Ground Beef; 8 tbsp Sweet Soy Glaze; 5 tsp Wine; 1 1/2 cup Rice; Salt; tsp Granulated Sugar; 1 tsp Vegetable Oil; 2 tbsp Butter; Black Pepper

with Carrots, Buttery Rice & Sriracha Mayo

By Recipe0 System

Bowls are way past “having a moment.” They’ve become a pillar of our lunches and dinners. Why? It’s simple: everything’s better in a bowl! (Nice knowing you, plates.) But seriously, 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 beef that’s glazed in a sweet and savory sesame-soy sauce, plus roasted carrots and a drizzle of creamy, spicy sriracha mayo. One bite will have you totally bowled over.

Thai

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 unit Scallions
4 tbsp Mayonnaise
2 tsp Sriracha
2 tbsp Sesame Oil
8 oz Carrot
20 oz Ground Beef
8 tbsp Sweet Soy Glaze
5 tsp Wine
1 1/2 cup Rice
Salt
tsp Granulated Sugar
1 tsp Vegetable Oil
2 tbsp Butter
Black Pepper

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Original Source

www.hellofresh.com

Instructions

4 steps

1

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.
2

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.
3

Heat a drizzle of oil in pan used for carrots 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 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 desired.
4

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.

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