Asian Ground Beef Stir-Fry with Green Beans & Carrots over Rice

Directions

1. Rinse the basmati rice under cold running water using a colander, then drain and transfer to a small saucepan. Add water and a pinch of salt, and bring to a boil over high heat.
2. Wash and dry all fresh produce.
3. When the liquid boils, stir the rice, cover the pan, and reduce heat to low. Simmer until the liquid is absorbed, about 15–18 minutes, then remove from heat and let stand, still covered, for 5 minutes.
4. Trim the green beans and cut them into 1-inch pieces; place in a small bowl.
5. Peel and slice the carrots into thin rounds, add them to the bowl with the green beans, and set aside.
6. Mince the ginger and garlic; place in another small bowl. Whisk together cold water, soy sauce, cornstarch, vinegar, and chili-garlic sauce to make the stir-fry sauce and set aside.
7. Preheat a nonstick skillet over medium-high heat.
8. Add oil to the hot skillet, then the vegetables. Cook, stirring often, until they begin to soften, about 5–6 minutes.
9. Trim the green onions and cut them crosswise into 1/4-inch pieces.
10. Add the beef to the skillet with the vegetables, season with salt and pepper, and cook, breaking the meat apart, until browned and crumbly, 4–5 minutes.
11. Pour in the stir-fry sauce, add half the green onions and sesame seeds, and cook, stirring often, until the sauce thickens slightly, 1–2 minutes.
12. When the rice is ready, stir in the remaining green onions and mix.
13. Serve the rice alongside the beef stir-fry on plates or bowls.