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Spicy Sesame Beef + Veggie Bowls with Tangy Carrots
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Spicy Sesame Beef + Veggie Bowls with Tangy Carrots

Prep Time 15 minutes
Cook Time 10 minutes
Servings 4

Ingredients

  • 1/4 cup soy sauce or tamari
  • 2 tbsp coconut sugar
  • 2 tbsp sriracha
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 2 tsp olive oil
  • 1 lb grass-fed ground beef*
  • 1/2 tsp kosher salt
  • 4 cups chopped veggies**
  • 2 cloves garlic, thinly sliced
  • 4 eggs, fried

For the carrots:

  • 2 cups grated carrot (about 2-3 carrots)
  • 1 bunch scallions, thinly sliced
  • 3 tbsp rice vinegar
  • 1/2 tsp kosher salt

For the rice:

  • 4 cups warm cooked short grain brown rice (about 1.5-2 cups uncooked)
  • 1 tbsp toasted sesame oil
  • 1/2 tsp kosher salt
  • *Or use a thinly sliced steak like flank or skirt (see substitutions for other options).
  • **I love this with chopped up broccoli, but you can use snap peas/snow peas, asparagus, green beans, bell pepper, etc…

Items you can prep ahead (optional)

  • Cook 2 cups short grain brown rice + toss in oil/salt
  • Make the sauce
  • Chop 4 cups veggies
  • Thinly slice 2 cloves garlic
  • Grate 2 cups carrot
  • Thinly slice 1 bunch scallions
  • Make the tangy carrots

Instructions

  • To make the carrots, in a medium bowl, add carrots, scallions, vinegar, and salt and toss to combine.
  • In a jar or small bowl, add soy sauce, sugar, sriracha, sesame, and vinegar and shake or whisk to combine.
  • In a large skillet over medium-high heat, warm the 2 teaspoons oil. Add the beef, break up into chunks with a spatula, sprinkle with salt, and let it cook for 4 minutes or until nicely browned (be careful of splatter!).
  • Break up into smaller chunks, then let cook until cooked through, about 1 minute. To remove excess fat, tilt the pan and use a spoon to drain all but about 1 tablespoon of fat from the pan (ground beef usually has a lot of fat that cooks out of it).
  • Return over medium-high heat and stir in the veggies, garlic, and sauce and let cook for 3-5 minutes or until sauce has reduced almost all the way, stirring occasionally.
  • Toss your warm rice with the sesame oil and salt to coat.
  • Serve the beef/veg over a bed of the rice and top with carrot slaw, fried eggs, and sesame seeds.

Notes

Substitutions:

  • To make vegetarian, substitute beef with pressed tofu, crumbled and tossed in 1 tbsp cornstarch and ½ tsp salt, and fry in 2 tbsp of oil.
  • To make vegan, see above + skip the egg. Top with avocado. 
  • You can substitute ground pork. Chicken or turkey can be used, but since the fat content is so much lower, be sure to use more oil to fry it. 
  • Use any kind of rice or grain as your base or serve over roasted potatoes/veggies tossed in sesame oil and salt.

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Beef/veg: up to 4 days in the fridge or 2 months in freezer
    • Rice: up to 7 days in the fridge or 2 months in the freezer
    • Carrots: up to 7 days in the fridge

Leftovers + Repurposing:

  • Warm up rice and beef/veg in the microwave and assemble your bowls.
  • Turn it into a taco!