Sesame Soy Beef Bowls

Updated at: Tue, 14 Nov 2023 22:42:58 GMT

Step 1

Wash and dry produce.

Step 2

In a small pot, combine rice, 1 1/4 cups of water (2 1/4 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. **Swap in brown rice for jasmine rice; use 1 3/4 cups water (3 1/2 cups for 4). Cook until tender, 20-25 minutes. Keep covered off heat until ready to serve.

Step 3

Meanwhile, trim and thinly slice scallions, separating whites from greens.

Step 4

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.

Step 5

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.

Step 6

Transfer to a second small bowl and cover to keep warm.

Step 7

Heat a drizzle of olive 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.

Step 8

Stir in the vinegar, remaining sesame oil, 2 1/2 tbsp sweet soy glaze, and 1/2 tsp sugar. Bring to a simmer and cook until sauce has thickened and beef is cooked through, 2-3 minutes.

Step 9

Remove from heat. Taste and season with salt and pepper if desired.

Step 10

Fluff rice with a fork and stir in 1 tbsp butter (2 tbsp for 4 servings); season with salt and pepper.

Step 11

Divide rice between bowls; top with carrot mixture and sesame soy beef. Drizzle with sriracha mayo and sprinkle with scallion greens. Serve.

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Makes leftovers

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