BeefVietnamese Cuisine

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

About This Recipe

Instructions

1
Add'l ingredients: mayonnaise, siracha 1 Place rice in a fine-mesh sieve and rinse until water runs clear.
2
Add to a small pot with 1 cup water (2 cups for 4 servings) and a pinch of salt.
3
Bring to a boil, then cover and reduce heat to low.
4
Cook until rice is tender, 15 minutes.
5
Keep covered off heat for at least 10 minutes or until ready to serve.
6
2 Meanwhile, wash and dry all produce.
7
Peel and finely chop garlic.
8
Zest and quarter lime (for 4 servings, zest 1 lime and quarter both).
9
Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons.
10
Halve, peel, and medium dice onion.
11
Trim, peel, and grate carrot.
12
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.
13
In a small bowl, combine mayonnaise, a pinch of garlic, a squeeze of lime juice, and as much sriracha as you’d like.
14
Season with salt and pepper.
15
4 Heat a drizzle of oil in a large pan over medium-high heat.
16
Add onion and cook, stirring, until softened, 4-5 minutes.
17
Add beef, remaining garlic, and 2 tsp sugar (4 tsp for 4 servings).
18
Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-5 minutes.
19
Stir in soy sauce.
20
Turn off heat; taste and season with salt and pepper.
21
5 Fluff rice with a fork; stir in lime zest and 1 TBSP butter.
22
Divide rice between bowls.
23
Arrange beef, grated carrot, and pickled cucumber on top.
24
Top with a squeeze of lime juice.
25
Drizzle with sriracha mayo.