Korean Ground Beef Stir-Fry

By Cyndi Welch

2.0 / 5

25min

15min

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2 ¼ cups water
1 ½ cups uncooked jasmine rice rinsed and drained
4 stalks scallions white and green parts thinly sliced, divided
3 ⅓ tablespoons white wine vinegar
1 pinch salt
3 teaspoons olive oil divided
2 medium zucchini halved lengthwise and cut into half-moon slices
1 (8 ounce) package button mushrooms thinly sliced
4 large carrots shaved into strips using a vegetable peeler
salt and ground black pepper to taste
6 tablespoons soy sauce divided
2 tablespoons sesame oil
2 tablespoons white sugar
4 cloves garlic minced
2 (1 inch) pieces fresh ginger peeled and minced, or more to taste
2 pounds ground beef
4 teaspoons Sriracha sauce