Honey Sesame Beef Stir-Fry with Carrot Ribbons and Jasmine Rice

This honey sesame beef stir-fry is a weeknight winner that turns humble ingredients into something special. Thin carrot ribbons cook quickly and soak up the savory-sweet sauce, while ground beef gets crispy edges for texture. Served over fluffy jasmine rice, it’s a balanced meal that comes together in about 35 minutes.

The sauce-a blend of soy sauce, honey, sesame oil and a hint of sriracha-adds depth without overpowering. A squeeze of fresh lime at the end brightens everything up. Feel free to adjust the spice level to suit your family.

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Ingredients

2 unit CarrotsView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 teaspoon SrirachaView 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

20 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 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. Mince garlic. Trim, then thinly slice scallions, keeping greens and whites separate. 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, combine sriracha (to taste), 1 TBSP sesame oil, 2 TBSP soy sauce and 2 TBSP honey in a small bowl (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 and lightly browned, 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 (to taste). 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 may want to 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 type of rice?

Yes, you can substitute jasmine rice with basmati, long-grain white rice or even brown rice. Adjust cooking time accordingly.

Can I make this dish ahead of time?

The stir-fry is best served fresh, but you can prep the carrot ribbons and sauce in advance. Store separately and cook when ready.

Is there a substitute for sesame oil?

Sesame oil adds distinct flavor, but you can use another vegetable oil in a pinch. The taste will be slightly different.