SERVES 4 • 30 MIN

1½ c. jasmine or long-grain white rice Kosher salt 

½ c. sour cream

2 tbsp. sriracha 

⅓ c. (70 g.) packed dark brown sugar 

⅓ c. reduced-sodium soy sauce

1 tbsp. cornstarch 

1 tbsp. unseasoned rice vinegar

2 tsp. toasted sesame oil

3 scallions

2 tbsp. vegetable oil 

3 cloves garlic, finely chopped 

1 tbsp. finely chopped peeled ginger

1½ lb. lean ground beef 

6 oz. broccoli florets, chopped into bite-size pieces (about 3 c.)

5 oz. carrots, shredded (about 1½ c.)

Toasted sesame seeds, for serving 

1. In a medium saucepan over high heat, combine rice and 2 c. water; season with salt. Bring to a boil, then cover and reduce heat to medium-low. Simmer until rice is tender and water is absorbed, about 17 minutes. 

2. Meanwhile, in a small bowl, whisk sour cream and sriracha. If needed, gradually add water until sauce can be drizzled. Refrigerate until ready to use. 

3. In a medium bowl, whisk brown sugar, soy sauce, cornstarch, vinegar, sesame oil, and ½ c. water until smooth. Set aside until ready to use. 

4. Separate dark green parts from scallions and slice on a diagonal; set aside. Slice white and light green parts. 

5. In a large nonstick skillet or wok over high heat, heat vegetable oil. Cook garlic, ginger, and white and light green scallion parts, stirring, until fragrant, about 1 minute. Add beef and cook, breaking up into pieces with a spoon, until cooked through, about 5 minutes. Add broccoli and cook, stirring, until bright-green, about 2 minutes. Add carrots and soy sauce mixture. Cook, stirring, until vegetables are tendercrisp, 3 to 4 minutes. 

6. Divide rice among bowls. Spoon beef mixture over top. Drizzle with srirachasour cream and sprinkle with reserved scallions and sesame seeds.

https://www.delish.com/cooking/recipe-ideas/a45562604/ground-beef-stir-fry-teriyaki-bowls-recipe/