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

This honey sesame beef stir-fry is a delightful twist on a classic weeknight dinner. Thin carrot ribbons twirl around your fork, making even picky eaters enjoy their veggies. Coated in a sweet and savory sauce made with honey, soy and sesame, every bite is packed with flavor.

Serve over fluffy jasmine rice and finish with a sprinkle of sesame seeds and a drizzle of sriracha for a touch of heat. It’s a balanced meal that comes together in just 35 minutes.

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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 for serving.
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 protein instead of ground beef?

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

How do I make this dish gluten-free?

Use tamari or coconut aminos instead of soy sauce and ensure your sriracha is gluten-free.

Can I prepare the carrot ribbons ahead of time?

Yes, you can shave the carrots up to a day in advance and store them in a sealed bag in the refrigerator.