Sesame Soy Beef Bowls with Buttery Rice and Sriracha Mayo

Bowls have become a staple of modern dining, and for good reason: they’re endlessly customizable, combining carbs, protein, veggies, and a delicious sauce all in one vessel. This rendition is fully loaded with buttery rice, tender beef glazed in a sweet and savory sesame-soy sauce, sautéed carrots, and a creamy, spicy Sriracha mayo drizzle. It’s a complete meal that comes together in just 20 minutes.

Perfect for busy weeknights, these bowls deliver big flavor with minimal effort. The combination of savory beef, sweet soy glaze, and a hint of heat from the Sriracha mayo will have everyone coming back for seconds. Plus, the buttery rice and tender carrots add a satisfying texture that makes every bite a delight.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine rice, 1 1/4 cups water (2 1/4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. Meanwhile, trim and thinly slice scallions, separating whites from greens. In a small bowl, combine mayonnaise with Sriracha to taste. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
2. Heat half the sesame oil (you’ll use the rest in the next step) in a large pan over medium-high heat. Add carrots and scallion whites; cook, stirring occasionally, until slightly softened, 1-2 minutes. Season with salt, pepper, and a pinch of sugar. Transfer to a second small bowl and cover to keep warm.
3. Heat a drizzle of oil in the pan used for vegetables over medium-high heat. Add ground beef and cook, breaking up meat into pieces, until browned, 3-5 minutes. Tip: If there’s excess grease in your pan, carefully pour it out. Stir in half the vinegar (all for 4 servings), remaining sesame oil, 2 1/2 tablespoons sweet soy glaze (5 tablespoons for 4), and 1/2 teaspoon sugar (1 teaspoon for 4). Bring to a simmer and cook until sauce has thickened and beef is cooked through, 2-3 minutes. Remove from heat. Taste and season with salt and pepper if desired.
4. Fluff rice with a fork and stir in 1 tablespoon butter (2 tablespoons for 4 servings); season with salt and pepper. Divide rice between bowls; top with carrot mixture and sesame soy beef. Drizzle with Sriracha mayo and sprinkle with scallion greens. Serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can use any long-grain rice like basmati or regular white rice. Adjust cooking time and water ratio according to package instructions.

How do I store leftovers?

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

Can I make this dish gluten-free?

To make it gluten-free, use tamari or a gluten-free soy sauce instead of sweet soy glaze, and ensure all other ingredients are certified gluten-free.