Sesame Sriracha Beef Stir-Fry

🥘 Ingredients

• black pepper
  1 tsp
• carrots
  1 lb
• garlic
  2 cloves
• ground beef
  ½ lb
• honey
  2 tbsp
• jasmine rice
  ¾ cup
• lime
  1 piece
• salt
  1 tsp
• scallions
  2 pieces
• sesame oil
  2 tbsp
• sesame seeds
  1 tsp
• soy sauce
  2 tbsp
• sriracha
  1 tbsp
• vegetable oil
  2 tbsp

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Using a vegetable peeler, shave carrots lengthwise into thin ribbons. Mince garlic . Trim and thinly slice scallions , keeping greens and whites separate. Halve lime and cut one half into wedges.

   carrots: 1 lb, garlic: 2 cloves, scallions: 2 pieces, lime: 1 piece
2. 

   2

   Bring ¾ cup water and a large pinch of salt to a boil in a small pot . Add jasmine rice . Cover, lower heat, and reduce to a gentle simmer. Cook until tender ⏱️ 15 minutes . Keep covered off heat until meal is ready. Meanwhile, in a small bowl , combine 1½ tsp sesame oil , 1 tbsp soy sauce , 1 tbsp honey , and sriracha to taste.

   salt: 1 tsp, jasmine rice: ¾ cup, sesame oil: 2 tbsp, soy sauce: 2 tbsp, honey: 2 tbsp, sriracha: 1 tbsp
3. 

   3

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add carrot ribbons and cook, tossing, until tender ⏱️ 3 minutes . Season with salt and black pepper . Remove from pan and set aside.

   vegetable oil: 2 tbsp, black pepper: 1 tsp
4. 

   4

   Heat another drizzle of oil in the same pan over medium-high heat. Add garlic and scallion whites. Cook until fragrant ⏱️ 30 seconds . Add ground beef , breaking up meat into pieces. Cook until no longer pink ⏱️ 4 minutes . Increase heat to high and cook, stirring only once or twice, until brown and crispy in spots ⏱️ 3 minutes . Season with salt and pepper.

   ground beef: ½ lb
5. 

   5

   Add carrots to pan with beef, along with remaining honey and soy sauce. Toss to combine. Remove pan from heat and stir in remaining sesame oil. Add a squeeze or two of lime. Season with salt and pepper if needed.
6. 

   6

   Divide rice and stir-fry between bowls. Sprinkle with sesame seeds and scallion greens. Drizzle with sriracha mixture. Serve with lime wedges on the side.

   sesame seeds: 1 tsp