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

Beef · Vietnamese classic.

Ingredients

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

Method

1. Add ingredients — Add'l ingredients: mayonnaise, siracha 1 Place rice in a fine-mesh sieve and rinse until water runs clear.
2. Add ingredients — Add to a small pot with 1 cup water (2 cups for 4 servings) and a pinch of salt.
3. Bring to a boil — Bring to a boil, then cover and reduce heat to low.
4. Serve — Cook until rice is tender, 15 minutes. Keep covered off heat for at least 10 minutes or until ready to serve. 2
5. Prep and chop — Meanwhile, wash and dry all produce. Peel and finely chop garlic.
6. Continue cooking — Zest and quarter lime (for 4 servings, zest 1 lime and quarter both).
7. Continue cooking — Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons.
8. Continue cooking — Halve, peel, and medium dice onion. Trim, peel, and grate carrot. 3
9. Continue cooking — In a medium bowl, combine cucumber, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt.
10. Continue cooking — In a small bowl, combine mayonnaise, a pinch of garlic, a squeeze of lime juice, and as much sriracha as you’d like.
11. Season — Season with salt and pepper. 4 Heat a drizzle of oil in a large pan over medium-high heat.
12. Stir — Add onion and cook, stirring, until softened, 4-5 minutes.

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