Beef Banh Mi Bowls with Sriracha Mayo, Carrot & Pickled Cucumber
Beef Banh Mi Bowls with Sriracha Mayo, Shredded Carrot & Quick-Pickled Cucumber — a flavorful Vietnamese beef dish.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Vietnamese, Dinner, Nut-Free, Dairy-Free, Egg-Free, Pork-Free, Beef, Lamb-Free, Chicken-Free, Turkey-Free, Fish-Free, Shellfish-Free
Ingredients
- 1 cup rice
- 1 g onions
- 1 pcs lime
- 3 pcs garlic cloves
- 1 pcs cucumber
- 3 pcs carrot
- 1 g ground beef
- 2 ml soy sauce
Instructions
- Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs clear.
- Transfer the rinsed rice to a small saucepan with 1 cup water (2 cups for 4 servings) and a pinch of salt; bring to a boil, cover, reduce heat to low, and simmer until tender, about 15 minutes.
- Leave the pot covered off the heat for at least 10 minutes or until you're ready to serve.
- While the rice rests, wash and dry all the produce.
- Peel the garlic and finely mince it.
- Grate the lime zest and cut the lime into quarters (for 4 servings, zest 1 lime and quarter both limes).
- Trim the cucumber, halve it lengthwise, then thinly slice crosswise into half-moons.
- Cut the onion in half, peel it, and dice it into medium pieces.
- Trim and peel the carrot, then grate it.
- In a medium bowl toss the cucumber slices with the juice from half the lime, 1/4 tsp sugar (1/2 tsp for 4 servings), and a pinch of salt; set aside to pickle.
- In a small bowl whisk the mayonnaise with a pinch of chopped garlic, a squeeze of lime juice, and sriracha to taste; season with salt and pepper.
- Heat a drizzle of oil in a large skillet over medium-high. Add the diced onion and cook, stirring, until softened, about 4–5 minutes.
- Add the beef, the remaining garlic, and 2 tsp sugar (4 tsp for 4 servings) to the pan. Cook, breaking the meat up, until browned and cooked through, about 4–5 minutes; stir in the soy sauce, remove from heat, then taste and season with salt and pepper.
- Fluff the cooked rice with a fork and stir in the lime zest and 1 TBSP butter.
- Divide the rice among bowls, top with the beef, grated carrot, and pickled cucumber, squeeze over a little lime juice, and finish with a drizzle of the sriracha mayonnaise.