Sesame Sriracha Beef Stir-Fry

Not everyone likes it hot, but that's absolutely OK. If you prefer lots of flavor but without any spicy heat, leave out the sriracha in step 2.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and Dry all produce. Bring 3/4 cup of water and large pinch of salt to a boil in a small pot. Peel Carrots. Using a vegetable peeler, shave carrots lengthwise into this ribbons. Mince garlic. Trim, them thinly slice scallions, keeping greens and whites separate. Halve Lime, cut one half into wedges.

Step 2

Once water is boiling, add rice to pot. Cover, lower heat,and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat until meal is ready. In a small bowl, combine 1 1/2 tsp sesame oil, 1 TBSP soy sauce, 1 TBSP honey and sriracha to taste.

Step 3

Cook Carrots. 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.

Step 4

Cook Beef. Heat another drizzle of oil in pan used for carrots over medium-high heat. Add garlic and scallion whites. Cook until fragrant, about 30 seconds. Add beef, breaking up meat 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. Season with salt and pepper.

Step 5

Finish Stir-Fry Add carrots to pan with beef, along with remaining honey and 2 TBSP soy souce. Toss to combine. Remove pan from heat and stir in remaining sesame oil. Add a squeeze or two of lime (to taste). Season with salt and pepper, as needed.

Step 6

Serve. Divide Rice and stir-fry between bowls. Sprinkle with sesame seeds and scallion greens. Drizzle with sriracha mixture. Serve with Lime Wedges.