Ground Beef Stir Fry with Coconut Rice

1 lb ground beef (I used an organic, grass fed beef)

2 tbsp sesame oil

1 clove of garlic, minced

1 jalapeño, deseeded and diced

2 tbsp fresh ginger, minced

2 cups of carrots, thinly sliced

1 red bell pepper, diced

1 cup sugar snap peas, roughly chopped

8 oz sliced baby bella mushrooms

2 tbsp soy sauce

1 cup jasmine rice

1.5 cups coconut milk

1/4 cup fresh cilantro, chopped (plus extra for serving!)

1/4 cup mayonnaise

1 tbsp Sriracha (+more to taste)

1/2 tsp sesame oil

Heat 1 tbsp sesame oil in a large skillet. Add ground beef and a pinch of salt. Sauté until beef is cooked through. Set aside on a paper towel lined plate. Add 1 tbsp sesame oil to the emptied skillet. Once hot, add garlic, jalapeño, and ginger. Cook for 2 minutes. Add carrots and season with a pinch of salt. Cook for another 7 minutes. Add bell pepper, sugar snap peas, and mushrooms and cook for 3-5 minutes. Return the ground beef to the skillet. Stir in 2 tbsp soy sauce. Let cook on low for 3-5 minutes.

Meanwhile, prepare the rice. Bring coconut milk to a boil. Reduce to a simmer and stir in jasmine rice. Cover and let simmer for 12 minutes, or until all the liquid has absorbed. Stir in cilantro and season with salt to taste.

To serve, top with spicy mayo. To prepare the spicy mayo, combine the mayonnaise, Sriracha, and sesame oil in a small bowl. Whisk to thoroughly combine.