Recipe Details
Ingredients
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2 ¼cupswater
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1 ½cupsuncooked jasmine rice, rinsed and drained
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4stalksscallions, white and green parts thinly sliced, divided
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3 ⅓tablespoonswhite wine vinegar
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1pinchsalt
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3teaspoonsolive oil, divided
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2mediumzucchini, halved lengthwise and cut into half-moon slices
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1(8 ounce) packagebutton mushrooms, thinly sliced
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4largecarrots, shaved into strips using a vegetable peeler
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salt and ground black pepper to taste
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6tablespoonssoy sauce, divided
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2tablespoonssesame oil
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2tablespoonswhite sugar
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4clovesgarlic, minced
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2(1 inch) piecesfresh ginger, peeled and minced, or more to taste
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2poundsground beef
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4teaspoonsSriracha sauce
Cooking Directions
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Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Gently fluff with a spoon and keep warm.
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While the rice is cooking, combine scallion whites, vinegar, and salt for the pickled scallions in a small bowl. Set aside to pickle while you start the stir-fry.
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Heat 1/2 of the olive oil in a large skillet over medium-high heat. Add zucchini, mushrooms, and carrots; season with salt and pepper. Stir-fry until crisp-tender, 3 to 5 minutes.
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Combine 1/2 of the soy sauce with sesame oil and sugar in a small bowl; whisk until well blended. Pour over vegetables in skillet and toss to coat. Remove vegetable mixture from the skillet and keep warm.
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Heat remaining olive oil in the same skillet over medium-high heat. Add garlic and ginger and cook until fragrant, about 1 minute. Add beef; cook and stir in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in remaining soy sauce.
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Ladle rice into bowls. Top with beef, vegetables, and pickled scallions. Sprinkle with scallion greens and drizzle Sriracha over top.
Editor’s Notes:
The original recipe called for two “thumbs” ginger, which vary in length from 1 to 2 inches. We edited for two 1-inch pieces of fresh ginger; add more to taste.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories472 | |
% Daily Value * | |
Total Fat 23g |
29% |
Saturated Fat 8g |
38% |
Cholesterol 77mg |
26% |
Sodium 920mg |
40% |
Total Carbohydrate 40g |
15% |
Dietary Fiber 3g |
10% |
Protein 26g |
53% |
Vitamin C 13mg |
15% |
Calcium 33mg |
3% |
Iron 1mg |
7% |
Potassium 392mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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