Today’s post will be as quick as the recipe. No history of Jasmine rice nor the cultural significance of ground beef. The holidays are coming. You’ve got places to go, people see and somewhere in the middle of it, you gotta get dinner on the table.
It’s funny how the season of abundance can leave you feeling stretched thin in other ways; particularly your time and your budget. Don’t worry, though. I got you.
In this dish, the Asian-inspired flavors of sesame and fresh lime compliment the sweet, spicy and umami-packed beef topped with delicate ribbons of carrot. Served over fragrant Jasmine rice this is a gorgeous, complete meal for five. Still not sold? It’s also about $1.50 per serving and you can have it on the table in 35 minutes.
Honey-Sesame Beef and Rice Bowl with Carrot Noodles
- 1 tbsp vegetable oil
- 2 large carrots peeled into ribbons
- 4 scallions sliced; greens and whites separated
- 1 cup Jasmine rice rinsed until water runs clear
- 2 tbsp sesame oil
- 2 ounces honey
- 4 cloves garlic minced
- 2 limes 1 lime zested and juiced and the other cut into wedges
- 1 tbsp or to taste sriracha or sambal
- 6 tbsp soy sauce
- 1 ½ lbs. ground beef
- 1 tbsp sesame seeds optional
Bring 1⅔ cups water and a large pinch of salt to a boil in a medium pot.
Meanwhile take care of your mise en place. Rinse your rice. Measure out the sesame oil, sriracha, soy sauce and honey. Peel carrots and, using the vegetable peeler, shave carrots lengthwise into thin ribbons. Next, finely mince the garlic. Then, thinly slice scallions, keeping greens and whites separate. Finally, zest and juice one lime and cut the other into 5 wedges.
When the water comes to a boil, add rice to pot. Allow the water to return to a boil. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Take off of the heat and keep covered until meal is ready.
While the rice is cooking, combine sriracha, 1 TBSP sesame oil, 2 TBSP soy sauce, and 2 TBSP honey in a small bowl. Reserve the remaining sesame oil, soy sauce and honey for later use.
Heat a drizzle of oil in a large pan over medium-high heat. Add carrots and cook, tossing, until just tender, 2-3 minutes. Season with salt and pepper. Remove from pan and set aside.
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 continue cooking. Let the beef saute undisturbed in a single layer for about 3 minutes. This will allow it to get a bit crispy. Season with salt and pepper.
Add the remaining soy sauce and honey to the pan. Stir to combine. Remove pan from heat and stir in remaining sesame oil. Add lime juice and zest. Taste. Does it need salt and pepper? Add some if needed.
Divide rice and beef between bowls. Top with your carrot noodles and sprinkle with scallion greens. Drizzle with sriracha-sesame-honey mixture. Sprinkle with sesame seeds if using. Serve with lime wedges on the side.
Note on price per serving
Here’s how it breaks down based on prices at my preferred supermarket in Philadelphia. I shopped this recipe using products I normally use and few, if any, of these items were on sale. Your mileage may vary depending on location, product choice and sale prices.
1 1/2 lb. ground beef at $1.99/lb. = $3
Jasmine rice = $.59 worth from a $2.68 2 lb. bag
Scallions = $1
Sesame oil = $.60 worth from $3 5 oz. bottle
Honey = $.41 worth from $2.44 12 oz. bottle
Carrots = $.17 worth from a $.68 1 lb. bag
Garlic = $.13 worth from $.52 bulb
Limes = $.66
Soy sauce = $.54 worth from $2.72 15 oz. bottle
Sriracha = $.05 worth from $1.76 9 oz. bottle
Total upfront cost = $18.46
Total for five servings = $7.15
Total per serving = $1.43