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

This vibrant stir-fry brings together tender ground beef, delicate carrot ribbons and a luscious sesame honey sauce that’s both sweet and savory. The carrots are shaved into thin ribbons, making them fun to eat and perfect for twirling around your fork-a great way to sneak in extra veggies.

Serve over fluffy jasmine rice and finish with a drizzle of spicy sriracha sauce for a kick. It’s a complete meal that comes together in under 30 minutes, ideal for busy weeknights.

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Ingredients

2 unit CarrotsView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView 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 and 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 ready to serve. Meanwhile, in a small bowl, combine 1 tablespoon sesame oil, 2 tablespoons soy sauce, 2 tablespoons honey and sriracha to taste (the remaining sesame oil, soy sauce and honey will be used later).
3. Heat a drizzle of vegetable 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 the same pan over medium-high heat. Add garlic and scallion whites. Cook until fragrant, about 30 seconds. Add ground beef, breaking it up 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. Return carrots to the pan with the beef. Add 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 juice. Season with salt and pepper if needed.
6. Divide rice and stir-fry between bowls. Sprinkle with sesame seeds and scallion greens. Drizzle with sriracha mixture (omit for kids if desired). Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

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

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 container in the refrigerator.