Cut off the carrot tops and roots, then peel away the skin. Cut the carrot in half—crosswise. Split those in half again—lengthwise. Julienne the carrot.

Use a tip of a metal spoon to scrape off the ginger skin. Cut the peeled ginger into thin slices, then chop these slices finely.

Finely mince the garlic.

Slice off the root and the tough top part of the scallions before chopping them into small pieces.

Cook the rice using a rice cooker or an Instant Pot.

Sauté the garlic and ginger: Place a shallow frying pan over medium heat. Add 1 tbsp canola oil, 1 tbsp minced garlic, and 1 tsp chopped ginger. Stir frequently until fragrant, about 30 seconds.

Cook the ground beef: Continue adding 10 oz 85% lean ground beef into the same pan, then cook for 2 minutes.

Combine the seasonings: Pour in 3 tbsp reduced-sodium soy sauce, 1 tbsp sesame oil, 2 tsp sriracha, 1 tbsp brown sugar, and 1 tsp cornstarch. Stir to cook for another 2 minutes.

Add the julienned carrot: Stir in 2 oz julienned carrot and cook for 1 minute.

Garnish and serve: Arrange the beef and white rice in a bowl. Sprinkle on top some chopped scallion and unsalted roasted sesame seeds. Enjoy!