Sesame Honey Beef Stir
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If you've ever struggled with obtaining your kids to nibble on their carrots, we believe we've discovered a fairly nifty workaround. Here, they're shaved into ribbons which can be fun to twirl around a fork. And because they're paper thin, there isn't any big chunks or hunks for picky eaters to mind. It helps, too, actually coated in a very sesame, honey, and soy-based sauce, which adds on irresistible sweet and savory flavors.
Tags:Nut free•Spicy•Milk free•Egg free•Gluten free
Allergens:Soy
Ingredients
2 teaspoon
Vegetable Oil
Protein33 g
Cholesterol95 mg
Sodium1050 mg
Due to your different suppliers we purchase our products from, nutritional facts per meal will vary from the web site to what is received from the delivered box, dependant upon your region.
Utensils
Utensils
•Peeler
Instructions
Instructions
1
Wash and dry all produce. Bring 1⅔ cups water plus a large pinch of salt into a boil inside 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 50 % into four wedges.
2
Once water is boiling, add rice to pot. Cover, lower heat, and reduce into a gentle simmer. Cook until tender, about a quarter-hour. Keep covered off heat until meal is ready. Meanwhile, combine sriracha (to taste), 1 TBSP sesame oil, 2 TBSP soy sauce, and a pair of TBSP honey inside a small bowl (we'll makes use of the rest of the sesame oil, soy sauce, and honey later).
3
Heat a drizzle of oil within 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 place aside.
4
Heat another drizzle of oil in pan useful for carrots over medium-high heat. Add garlic and scallion whites. Cook until fragrant, about half a minute. Add beef, ending it meat into pieces. Cook until not pink, about 4 minutes. Increase heat to high and cook, stirring only one time or twice, until brown and crispy in spots, about 3 minutes. Season with salt and pepper.
5
Add carrots to pan with beef, together with remaining soy sauce and honey. Toss to mix. Remove pan from heat and stir in remaining sesame oil. Add a squeeze or 2 of lime (to taste). Season with salt and pepper, as required (it may well already be salty enough).
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 your kids, in particular when they're not fans of spice.) Serve with lime wedges quietly for squeezing over.
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