Ginger-Soy Ground Beef, Rice, and Carrot Stir-Fry

1Rinse the jasmine rice (1 cup) under cold water (2 cups) until the water (2 cups) runs clear. In a medium saucepan, combine the rice and 2 cups of water (2 cups). Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water (2 cups) is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

2While the rice is cooking, heat the vegetable oil (1 tablespoon) in a large skillet or wok over medium-high heat. Add the ground beef (1 pound) and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat from the skillet.

3Add the julienned carrots (2 medium) to the skillet with the ground beef (1 pound) and sauté for 2-3 minutes until they begin to soften.

4Stir in the minced garlic (3 cloves) and grated ginger, cooking for another 1 minute until fragrant.

5In a small bowl, whisk together the soy sauce (¼ cup), hoisin sauce (2 tablespoons), sesame oil (1 tablespoon), sugar (1 teaspoon), and black pepper (¼ teaspoon). Pour the sauce over the beef and carrot mixture, stirring well to coat all the ingredients evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly.

6Add the cooked rice to the skillet and toss everything together until the rice is well combined with the beef and carrots (2 medium). Cook for another 2 minutes to heat through.

7Remove the skillet from heat and stir in the sliced green onions (2) and sesame seeds (1 tablespoon).

8Serve the stir-fry hot, garnished with fresh cilantro leaves.