Honey-Soy Sriracha Beef Bowls with Carrot Ribbons and Jasmine Rice

These beef and rice bowls balance savory soy sauce, sweet honey, nutty sesame oil and a kick of sriracha in a quick skillet stir-fry.

Thin carrot ribbons cook fast and fold right into the beef, while jasmine rice, scallion greens, sesame seeds and fresh lime finish each bowl.

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Ingredients

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 ounce HoneyView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Bring 3/4 cup water and a large pinch of salt to a boil in a small pot.
2. Peel the carrots, then use a vegetable peeler to shave them lengthwise into thin ribbons. Mince the garlic. Trim and thinly slice the scallions, separating the whites from the greens. Halve the lime, then cut one half into wedges.
3. When the water boils, stir in the jasmine rice. Cover, reduce the heat to a gentle simmer and cook until tender, about 15 minutes. Keep covered off the heat until ready to serve.
4. While the rice cooks, make the drizzle: in a small bowl, mix 1 1/2 teaspoons sesame oil, 1 tablespoon soy sauce, 1 tablespoon honey and sriracha to taste. Reserve the remaining sesame oil, soy sauce and honey for the stir-fry.
5. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the carrot ribbons and cook, tossing, until tender, 2 to 3 minutes. Season with salt and pepper, then transfer the carrots to a plate.
6. Add another drizzle of vegetable oil to the same pan over medium-high heat. Add the garlic and scallion whites and cook until fragrant, about 30 seconds.
7. Add the ground beef, breaking it into pieces as it cooks. Cook until no longer pink, about 4 minutes.
8. Increase the heat to high and continue cooking, stirring only once or twice, until the beef is browned and crisp in spots, about 3 minutes. Season with salt and pepper.
9. Return the carrots to the pan with the beef. Add the remaining honey and soy sauce, then toss to combine.
10. Remove the pan from the heat. Stir in the remaining sesame oil and add a squeeze or two of lime juice to taste. Taste and season with salt and pepper only if needed.
11. Divide the jasmine rice between bowls and top with the beef and carrot stir-fry. Sprinkle with sesame seeds and scallion greens, drizzle with the sriracha mixture and serve with lime wedges on the side.

Recipe Tips

FAQ

How spicy is this beef bowl?

The heat comes from the sriracha. Start with less if you prefer a milder bowl, then add more to taste in the final drizzle.

Why are the carrots shaved into ribbons?

Carrot ribbons cook quickly and mix easily with the ground beef, giving the stir-fry tender texture without needing a long cooking time.

Does this recipe contain common allergens?

Yes. The soy sauce is listed with soy and wheat allergens and the recipe also uses sesame oil and sesame seeds.