Bring 1 1/2 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.
Once water is boiling, add rice to pot. Cover,
lower heat, and simmer until tender, about 15
minutes. Keep covered off heat until meal is
ready. Meanwhile, in a small bowl combine 3 tsp
sesame oil, 2 tbsp soy sauce, 2 tbsp honey, and
sriracha to taste. (we will use the rest later)
Heat a drizzle of oil in a large pan over
medium high heat. Add carrots and cook,
tossing, until tender, 2-3 minutes. Season with
salt and pepper. Remove from pan and set aside.
Heat another drizzle of oil and add garlic and
scallion whites. Cook until fragrant, about 30
seconds. Add beef, breaking 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. Add carrots back to pan with
beef, along with remaining honey (2 tbsp) and
soy sauce (4 tbsp). Toss to combine. Remove pan
from heat and stir in remaining sesame oil (3 tsp).
Divide rice and stir fry between bowls. Sprinkle
with sesame seeds and scallion greens. Drizzle
with sriracha mixture.
Originally Submitted
2/12/2021
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