Honey Sesame Ground Beef Stir-Fry with Carrot Ribbons

This honey sesame ground beef stir-fry is a delightful twist on a classic weeknight dinner. Tender carrot ribbons are tossed with savory ground beef and coated in a sweet and tangy sauce made with honey, soy sauce and sesame oil. Served over fluffy jasmine rice, this dish is sure to please both kids and adults alike.

The secret to this recipe’s appeal is the paper-thin carrot ribbons, which cook quickly and blend seamlessly with the beef. The sauce strikes a perfect balance between sweet and savory, with a hint of heat from sriracha that you can adjust to your family’s taste. It’s a complete meal in one pan that comes together in under 30 minutes.

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Ingredients

4 unit CarrotsView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

6 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 ounce HoneyView ingredient guideLike ingredientDislike ingredient

4 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring 1⅔ cups water and a large pinch of salt to a boil in a small pot. Peel carrots. Using a vegetable peeler, shave carrots lengthwise into thin ribbons. Trim, then thinly slice scallions, keeping greens and whites separate. Mince garlic. Halve lime; cut one half into four wedges.
2. Once water is boiling, add rice to pot. Cover, lower heat and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat until meal is ready. Meanwhile, in a small bowl, combine 1 tablespoon sesame oil, 2 tablespoons soy sauce, 2 tablespoons honey and sriracha to taste (we’ll use the rest of the sesame oil, soy sauce and honey later).
3. Heat a drizzle of oil in a large pan over medium-high heat. Add carrots and cook, tossing, until tender, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.
4. Heat another drizzle of oil in pan used for carrots over medium-high heat. Add garlic and scallion whites. Cook until fragrant, about 30 seconds. Add beef, breaking up meat into pieces. Cook until no longer pink, about 4 minutes. Increase heat to high and cook, stirring only once or twice, until brown and crispy in spots, about 3 minutes. Season with salt and pepper.
5. Add carrots to pan with beef, along with remaining soy sauce and honey. Toss to combine. Remove pan from heat and stir in remaining sesame oil. Add a squeeze or two of lime. Season with salt and pepper, if needed (it may already be salty enough).
6. Divide rice and stir-fry between bowls. Sprinkle with sesame seeds and scallion greens. Drizzle with sriracha mixture. (TIP: You can skip this for the kids, especially if they’re not fans of spice.) Serve with lime wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, ground turkey, chicken or pork would work well. Adjust cooking time as needed.

Can I make this dish gluten-free?

Absolutely! Substitute tamari or coconut aminos for the soy sauce.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet.