Method

Make the Quick-Pickled Veggies:

1. In a medium mixing bowl, combine the carrot, cucumber, and rice vinegar. Toss to coat. Set aside to “pickle” while you prepare the shishitos and beef.

Make the Blistered Shishitos:

1. Heat the oil in a large skillet over medium-high heat until it is searing hot, but not yet smoking. Add the shishitos and sear for 1 minute untouched. Toss and sear again for another minute. Remove from heat and transfer to a medium sized bowl and set aside.

Make the Spicy Sesame Beef:

1. To the same skillet used for the shishitos, add the ground beef and shallot. Cook, breaking up the meat into smaller pieces with the edge of a spoon, until it’s cooked through and no longer pink, 5 to 7 minutes. Drain off any excess fat and return the meat to the skillet.

2. Reduce the heat to medium and add the salt, sesame seeds and ½ of the green onion. Cook, stirring, until well combined with the beef, about 1 minute. Add the sriracha, broth, and SideDish Creamy Sesame. Stir again and simmer until the mixture has thickened just slightly, about 2 minutes (you want the consistency to be on the saucier side as the beef will soak up that sauce during refrigeration and reheat). Remove from heat.

Assemble the Bowls:

1. To assemble the bowls, divide the rice evenly into four meal prep containers. Next, layer the beef on top of the rice in part of each container. Add the shishitos to the other side of the container. Garnish the shishitos with flaky sea salt. Top the beef with remaining green onions and sprinkle with toasted sesame seeds. Once the beef has cooled completely, secure the lids of the containers and store them in the fridge for up to 4 days. Store the quick-pickled veggies separately in a jar and serve after reheating the beef. Serve with additional SideDish Creamy Sesame, if desired.