Sesame Soy Beef Bowls with Buttery Rice and Sriracha Mayo

Bowls have become a staple for quick, customizable meals and this version is a true standout. Tender ground beef is glazed in a sweet and savory sesame-soy sauce, then piled over fluffy buttery rice with sautéed carrots. A drizzle of creamy, spicy Sriracha mayo ties it all together.

This recipe comes together in just 20 minutes, making it perfect for busy weeknights. The combination of textures and flavors-from the rich beef to the crisp-tender carrots and the kick of Sriracha-will have everyone asking for seconds.

Log in to save recipes and build weekly shopping lists.

Ingredients

10 ounce Organic Ground BeefView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2.52 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.75 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water 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.
2. 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.
3. Trim and thinly slice scallions, separating whites from greens.
4. Heat half the sesame oil 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.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add beef and cook, breaking up meat into pieces, until browned, 3-5 minutes. If there’s excess grease, carefully pour it out.
6. Stir in half the vinegar, remaining sesame oil, sweet soy glaze and sugar. 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.
7. Fluff rice with a fork and stir in butter; season with salt and pepper.
8. 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 protein instead of beef?

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

What can I substitute for sweet soy glaze?

Mix 2 tablespoons soy sauce with 1 tablespoon brown sugar or honey for a similar sweet-savory flavor.

How do I make the Sriracha mayo less spicy?

Use less Sriracha or replace it with a mild chili sauce. You can also add a pinch of sugar to balance the heat.