Sesame Soy Beef Bowls with Shredded Carrots and Sriracha Mayo
A satisfying rice bowl featuring seasoned ground beef glazed in sweet soy sauce and sesame oil, paired with tender sautéed carrots and creamy sriracha mayo. The buttery brown rice provides a rich foundation while fresh scallions add brightness. This balanced meal combines savory, sweet, and spicy flavors in one bowl, making it perfect for weeknight dinners when you want something both nourishing and flavorful without complicated techniques.
Ingredients
- 2 unit scallions, trimmed and thinly sliced, whites and greens separated
- 2 tablespoon mayonnaise
- 1 teaspoon sriracha
- 1 tablespoon sesame oil
- 4 ounce shredded carrots
- 10 ounce ground beef
- 4 tablespoon sweet soy glaze
- 5 teaspoon white wine vinegar
- 1 ¼ cup brown rice
- 1 teaspoon cooking oil
- 1 tablespoon butter
- ¾ teaspoon sugar
- salt
- pepper
Instructions
- 1
Wash and dry produce
- 2
Combine rice with water and salt in small pot, bring to boil, cover and reduce to low simmer, cook until tender for 20-25 minutes, keep covered off heat
- 3
Trim and thinly slice scallions, separating whites from greens
- 4
Combine mayonnaise with sriracha in small bowl, stir in water until drizzling consistency, season with salt and pepper
- 5
Heat half the sesame oil in large pan over medium-high heat
- 6
Add carrots and scallion whites, cook stirring occasionally until slightly softened for 1-2 minutes, season with salt, pepper and pinch of sugar
- 7
Transfer carrots to small bowl and cover to keep warm
- 8
Heat oil in same pan over medium-high heat
- 9
Add beef and cook breaking up meat into pieces until browned for 3-5 minutes
- 10
Stir in half the vinegar, remaining sesame oil, sweet soy glaze and sugar, bring to simmer and cook until sauce thickened and beef cooked through for 2-3 minutes
- 11
Remove from heat, taste and season with salt and pepper if desired
- 12
Fluff rice with fork and stir in butter, season with salt and pepper
- 13
Divide rice between bowls, top with carrot mixture and sesame soy beef
- 14
Drizzle with sriracha mayo and sprinkle with scallion greens
Tips
Pour out excess grease from pan after browning beef to prevent greasy sauce
Add water gradually to sriracha mayo until it reaches proper drizzling consistency
Keep carrot mixture covered after cooking to maintain warmth while preparing beef
Good to Know
Refrigerate assembled bowls up to 3 days. Store components separately for best texture.
Cook rice and prepare sriracha mayo up to 2 days ahead. Reheat rice gently before serving.
Serve immediately while rice is warm and beef is hot for best texture contrast.
Common Mistakes
Pour out excess grease to avoid oily sauce
Don't skip seasoning carrots to avoid bland vegetables
Cook beef completely to 160F internal temperature for food safety
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this vegetarian?
Replace ground beef with crumbled firm tofu or plant-based ground meat. Cook until heated through and adjust seasonings as needed.
What if I don't have sweet soy glaze?
Mix 2 tablespoons soy sauce with 1 tablespoon brown sugar or honey. Add a splash of rice vinegar for balance.
How long does this keep in the fridge?
Assembled bowls keep 3 days refrigerated. Store components separately for best texture and reheat rice gently before serving.