Sticky Sesame Soy Beef Bowls with Buttery Rice and Sriracha Mayo

Bowl meals are a game-changer for busy weeknights. They’re endlessly customizable, combining protein, carbs, veggies and a drizzle of sauce into one satisfying dish. This version is fully loaded with sweet and savory sesame soy glazed beef, buttery jasmine rice, tender sautéed carrots and a creamy, spicy Sriracha mayo.

Ready in just 20 minutes, these bowls deliver big flavor with minimal effort. The beef is cooked quickly in a sticky glaze, while the rice is made fluffy with a touch of butter. Top it all with a sprinkle of scallions for a fresh finish. It’s a complete meal that will have everyone asking for seconds.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

0.75 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine rice, 1¼ cups water 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 teaspoon 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 the pan used for veggies over medium-high heat. Add ground beef and cook, breaking up meat into pieces, until browned, 3-5 minutes. If there’s excess grease, carefully pour it out. Stir in half the vinegar (all for 4 servings), remaining sesame oil, 2½ tablespoons sweet soy glaze (5 tablespoons for 4) and ½ teaspoon sugar (1 teaspoon 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.
4. Fluff rice with a fork and stir in 1 tablespoon butter (2 tablespoons 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.

Recipe Tips

FAQ

Can I use a different protein?

Yes, ground chicken, turkey or pork work well. You can also use sliced beef or chicken breast.

How do I make the Sriracha mayo less spicy?

Use less Sriracha or substitute with a mild chili sauce. You can also add a bit more mayonnaise to dilute the heat.

Can I make this recipe gluten-free?

Yes, use tamari or gluten-free soy sauce instead of sweet soy glaze and ensure your Sriracha is gluten-free.