Sesame Soy Beef Bowls
with Brown Rice, Sriracha Mayo & Crispy Fried Onions
We all know everything tastes better in a bowl—It’s been nice knowing you, plates!—the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce simply cannot be denied. And this 20-minutes savory, sweet, and spicy rendition is fully loaded: Buttery jasmine rice is topped with saucy sesame-soy ground beef and tender shredded cabbage and carrots, then drizzled with a delectable Sriracha mayo and topped with crispy fried onions and fresh scallions. One bite will have you totally bowled over.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Jasmine Rice
10 ounce
Ground Beef
2 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Sriracha
4 ounce
Red Cabbage and Carrot Mix
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
1.5 ounce
Sesame Dressing
(Contains Soy, Sesame, Wheat)
1 unit
Crispy Fried Onions
(Contains Wheat)
2 unit
Scallions
1.25 cup
Brown Rice
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, 1¼ cups water (2¼ 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.
Swap in brown rice for jasmine rice. Use 1¾ cups water (3½ cups for 4) and a pinch of salt; cook until tender, 20-25 minutes. (Save jasmine rice for another use.)
• While rice cooks, wash and dry produce. Trim and thinly slice scallions, separating whites from greens. • In a small bowl, combine mayonnaise with Sriracha to taste.
• Heat a drizzle of oil in a large pan over medium-high heat. Add beef* and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 3-4 minutes. • Stir in cabbage and carrot mix, scallion whites, sweet soy glaze, and sesame dressing. Cook until veggies are softened, beef is cooked through, and sauce has thickened, 2-4 minutes more. Taste and season with salt and pepper.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between bowls. Top with beef mixture and any remaining sauce from pan. Drizzle with Sriracha mayo. Sprinkle with crispy fried onions and scallion greens. Serve.
Ground Beef is fully cooked when internal temperature reaches 160°.
