Beef Banh Mi Bowls with Sriracha Mayo, Carrot & Pickled Cucumber
Beef
Beef
4 servings
382 cal/serving
Instructions
1
Step 1
Rinse rice in a fine-mesh sieve until water runs clear, then cook with water and a pinch of salt until tender; keep covered off heat.
Rice
2
Step 2
Peel and finely chop garlic; zest and quarter lime; trim and halve cucumber and slice into half-moons; halve, peel, and medium-dice onion; trim, peel, and grate carrot.
Garlic CloveLimeCucumberOnionCarrots
3
Step 3
Combine sliced cucumber and juice from half the lime with sugar and a pinch of salt to quick-pickle.
CucumberLime
4
Step 4
Mix mayonnaise with a pinch of chopped garlic, a squeeze of lime juice, and sriracha; season to taste.
Garlic CloveLime
5
Step 5
Heat a drizzle of oil in a large pan over medium-high, then cook the diced onion until softened.
Onion
6
Step 6
Add ground beef and the remaining garlic, break up and cook until browned, then stir in soy sauce and turn off the heat; season to taste.
Ground BeefGarlic CloveSoy Sauce
7
Step 7
Fluff the cooked rice with a fork and stir in lime zest and butter.
RiceLime
8
Step 8
Divide rice between bowls and top with the cooked beef, grated carrot, and the pickled cucumber.
RiceGround BeefCarrots
9
Step 9
Finish each bowl with a squeeze of lime juice and a drizzle of the sriracha mayo.
Lime