Beef Banh Mi Bowls with Sriracha Mayo, Carrot & Pickled Cucumber


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White Rice
1 Onion
1 Lime
3 Garlic Clove
1 Cucumber
3 oz Carrots
1 lb Ground Beef
2 oz Soy Sauce


Add'l ingredients: mayonnaise, siracha 1 Place rice in a fine-mesh sieve and rinse until water runs clear.
Add to a small pot with 1 cup water (2 cups for 4 servings) and a pinch of salt.
Bring to a boil, then cover and reduce heat to low.
Cook until rice is tender, 15 minutes.
Keep covered off heat for at least 10 minutes or until ready to serve.
2 Meanwhile, wash and dry all produce.
Peel and finely chop garlic.
Zest and quarter lime (for 4 servings, zest 1 lime and quarter both).
Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons.
Halve, peel, and medium dice onion.
Trim, peel, and grate carrot.
3 In a medium bowl, combine cucumber, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt.
In a small bowl, combine mayonnaise, a pinch of garlic, a squeeze of lime juice, and as much sriracha as you’d like.
Season with salt and pepper.
4 Heat a drizzle of oil in a large pan over medium-high heat.
Add onion and cook, stirring, until softened, 4-5 minutes.
Add beef, remaining garlic, and 2 tsp sugar (4 tsp for 4 servings).
Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-5 minutes.
Stir in soy sauce.
Turn off heat; taste and season with salt and pepper.
5 Fluff rice with a fork; stir in lime zest and 1 TBSP butter.
Divide rice between bowls.
Arrange beef, grated carrot, and pickled cucumber on top.
Top with a squeeze of lime juice.
Drizzle with sriracha mayo.

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