Sticky Ginger Beef and Rice Bowls

Updated at: Thu, 17 Aug 2023 03:16:18 GMT

Step 1

Heat to medium pot over medium heat. When hot, add 1 tablespoon of oil, then rice and 1/2 tablespoon ginger purée and half a tablespoon garlic purée. Cook, stirring often until fragrant, one to two minutes. Add 2 1/2 cups water and half a teaspoon of salt and bring to a boil over high. Once boiling reduce heat to low cover to cook until rice is tender and liquid is absorbed, 12 to 14 minutes. Remove the pot from heat. Set aside, still covered.

Step 2

Meanwhile, thinly slice the radishes. Trim the snap peas. Julienne the carrots. Combined the mayo and 2 tablespoons soy sauce in a small bowl.

Step 3

Add 2 tablespoons of rice vinegar, and 1 teaspoon of sugar to a medium bowl. Season with salt and pepper, then whisk to combine. Add the radishes and carrots. Toss to coat. Set aside.

Step 4

Heat a large nonstick pan over medium high heat. Once hot add 1 tablespoon of oil then snap peas. Season with salt and pepper. Cook, stirring, often, until tender crisp, 3 to 4 minutes. Remove the pan from heat. Transfer snap peas to a plate, then cover to keep warm.

Step 5

Heat the same pan over medium high. When hot, add beef to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4 to 5 minutes. Carefully drain and discard excess fat. Add half a tablespoon of ginger purée and half a tablespoon of garlic purée. Cook, stirring to combine, until fragrant, 30 seconds. Remove the pan from heat, then add honey and 2 tablespoons soy sauce. Season with pepper, stir to combine.

Step 6

Fluff rice with a fork. Divide race between bowls. Top with beef, snap peas, and marinated veggies. Drizzle mayo mixture over top and sprinkle with crispy shallots.

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