Wash and dry all produce. Bring 3/4 cups water and a large pinch of salt to a boil in a small pot. Peel carrots. Using a vegetable peeler, shave carrots lengthwise into thin ribbons. Mince garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Halve lime; cut one half into wedges.

Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat until meal is ready. Meanwhile, in a small bowl, combine 11/2 tsp sesame oil, 1 TBSP soy sauce, 1 TBSP honey, and sriracha to taste (we’ll use more of the sesame oil, soy sauce, and honey later).

Heat a drizzle of oil in a large pan over medium-high heat. Add carrots and cook, tossing, until tender, 2-3 minutes. Season with salt and pepper. Remove from pan and set aside.

Heat another drizzle of oil in pan used for carrots over medium-high heat. Add garlic and scallion whites. Cook until fragrant, about 30 seconds. Add beef, breaking up meat into pieces. Cook until no longer pink, about 4 minutes. Increase heat to high and cook, stirring only once or twice, until brown and crispy in spots, about 3 minutes. Season with salt and pepper.

Add carrots to pan with beef, along with remaining honey and soy sauce. Toss to combine. Remove pan from heat and stir in remaining sesame oil. Add a squeeze or two of lime (to taste). Season with salt and pepper, if needed (it may already be salty enough).

Divide rice and stir-fry between bowls. Sprinkle with sesame seeds and scallion greens. Drizzle with sriracha mixture. Serve with lime wedges on the side for squeezing over.