Sesame Honey Beef Stir-Fry

    0
    1269

    with Carrot Ribbons and Jasmine Rice

    If you’ve ever struggled with getting your kids to eat their carrots, we think we’ve discovered a pretty nifty workaround. Here, they’re shaved into ribbons that are fun to twirl around a fork. And because they’re paper thin, there are no big chunks or hunks for picky eaters to object to. It helps also that they’re coated in a sesame, honey, and soy–based sauce, which adds on easy-to-love sweet and savory flavors.

    Tags:Spicy•Gluten free
    Allergens:Soy
    Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

    Ingredients

    Image
    2 unit
    Image
    2 unit
    Image
    1 cup
    Image
    2 tablespoon
    Image
    2 ounce
    Image
    1 tablespoon
    Image
    4 clove
    Image
    1 unit
    Image
    4 teaspoon
    Image
    1 unit
    Image
    20 ounce

    Not Included in your Delivery

    Utensils

    Peeler
    Small pot
    Small Bowl
    Large Pan

    Instructions

    Image
    1
    Wash and dry all produce. Bring 1⅔ 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. Halve lime; cut one half into four wedges for serving.
    Image
    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. Meanwhile, combine sriracha (to taste), 1 TBSP sesame oil, 2 TBSP soy sauce, and 2 TBSP honey in a small bowl (we’ll use the rest of the sesame oil, soy sauce, and honey later).
    Image
    3
    Heat a drizzle of oil in a large pan over medium-high heat. Add carrots and cook, tossing, until tender and lightly browned, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.
    Image
    4
    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.
    Image
    5
    Add carrots to pan with beef, along with remaining soy sauce and honey. 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, if needed (it may already be salty enough).
    Image
    6
    Divide rice and stir-fry between bowls. Sprinkle with sesame seeds and scallion greens. Drizzle with sriracha mixture. (TIP: You may want to skip this for the kids, especially if they’re not fans of spice.) Serve with lime wedges on the side for squeezing over.