Warm Citrus Sesame Beef Bowl with Jasmine Rice, Quick Pickled Cucumber, and Glazed Carrots

Instructions

1. 1

   1. Place the jasmine rice in a saucepan with 480 ml (2 cups) water and 2 g (about 1/4 tsp) salt. Bring to a boil, cover, reduce the heat, and cook for 12-15 minutes until the liquid is absorbed. Remove from the heat and let rest, covered, for 10 minutes before fluffing with a fork.

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   2. While the rice cooks, toss the cucumber with 30 ml (2 tbsp) rice vinegar, 10 g (1/2 tbsp) honey, and a pinch of salt in a bowl. Mix well and let sit for 15-20 minutes so it lightly pickles.

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   3. Heat a large skillet over medium heat. Add 15 ml (1 tbsp) olive oil and the carrots. Cook for 2 minutes, add 30 ml (2 tbsp) water, cover, and cook 4 minutes more until tender but still firm. Uncover, add 10 g (1/2 tbsp) honey and a pinch of salt, and cook 2-3 more minutes until glossy and glazed. Set aside.

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   4. In a small bowl, whisk together 30 ml (2 tbsp) soy sauce, the remaining 30 ml (2 tbsp) rice vinegar, the juice of 2 limes, the zest of 1 lime, the ginger, garlic, the remaining 20 g (1 tbsp) honey, and the sesame oil. In another small container, dissolve the cornstarch in 15 ml (1 tbsp) water and add it to the sauce mixture.

5. 5

   5. Pat the beef dry with paper towels and season with black pepper, the remaining salt, and 15 ml (1 tbsp) soy sauce. Heat the same skillet over medium-high heat with the remaining 15 ml (1 tbsp) olive oil. Sear the beef in a single layer, in 2 batches if needed, for 2-3 minutes per batch so it browns without overcooking.

6. 6

   6. Return all the beef to the skillet, pour in the sauce, and cook for 1-2 minutes, stirring, until slightly thickened and coating the meat. Add half of the scallions and stir for 30 seconds more.

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   7. Divide the jasmine rice among 4 bowls. Top with the citrus sesame beef, glazed carrots, and drained pickled cucumber. Finish with the sesame seeds, the remaining scallions, and a little extra lime zest if desired.

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   8. If you prefer to keep everything warm before serving, you can place the rice and carrots in an oven-safe dish at 93 °C / 200 °F for 5 minutes, without drying them out.