Umami Beef Bowl with Sriracha Lime Drizzle

Rinse the white rice under cold water until the water runs clear, then drain well.

Combine the rice with 4 cups of water and ½ tsp salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until all water is absorbed.

Remove from heat and let the rice steam, covered, for 5 minutes. Fluff with a fork and keep warm.

In a small bowl, whisk together sriracha, soy sauce, honey, and the freshly squeezed juice of 2 limes until well combined.

Taste and adjust lime juice or sriracha to your preferred balance of heat and tang. Set aside.

Heat a large skillet or wok over high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and caramelized, about 6-8 minutes.

Add the minced garlic, grated ginger, 2 tbsp soy sauce, sesame seeds, black pepper, and ½ tsp salt to the beef. Stir to coat evenly and cook for another 2 minutes until fragrant.

Transfer the beef to a plate and set aside. Do not clean the pan.

Slice the mushrooms and dice the carrots into small pieces. Thinly slice the scallions, separating the white and green parts.

In the same pan over medium-high heat, add sesame oil. Once shimmering, add the white parts of the scallions and 2 cloves of minced garlic. Sauté for 30 seconds until fragrant.

Add the mushrooms and carrots to the pan. Cook, stirring occasionally, for 5-6 minutes until the vegetables are tender and the mushrooms are golden.

Divide the steamed white rice evenly among four bowls.

Top each bowl with a generous portion of the umami beef, followed by the sautéed mushroom medley.

Drizzle the sriracha lime sauce over each bowl, then garnish with fresh cilantro, the green parts of the scallions, and a sprinkle of sesame seeds.

Serve immediately while hot, with extra sriracha on the side for those who want more heat.