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

• RiceWhite
• Onion1
• Lime1
• Garlic Clove3
• Cucumber1
• Carrots3 oz
• Ground Beef1 lb
• Soy Sauce2 oz

Instructions

1. 1

   Add'l ingredients: mayonnaise, siracha

2. 2

   Place rice in a fine-mesh sieve and rinse until water runs clear.

3. 3

   Add to a small pot with 1 cup water (2 cups for 4 servings) and a pinch of salt.

4. 4

   Bring to a boil, then cover and reduce heat to low.

5. 5

   Cook until rice is tender, 15 minutes.

6. 6

   Keep covered off heat for at least 10 minutes or until ready to serve.

7. 7

   Meanwhile, wash and dry all produce.

8. 8

   Peel and finely chop garlic.

9. 9

   Zest and quarter lime (for 4 servings, zest 1 lime and quarter both).

10. 10

    Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons.

11. 11

    Halve, peel, and medium dice onion.

12. 12

    Trim, peel, and grate carrot.

13. 13

    In a medium bowl, combine cucumber, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt.

14. 14

    In a small bowl, combine mayonnaise, a pinch of garlic, a squeeze of lime juice, and as much sriracha as you’d like.

15. 15

    Season with salt and pepper.

16. 16

    Heat a drizzle of oil in a large pan over medium-high heat.

17. 17

    Add onion and cook, stirring, until softened, 4-5 minutes.

18. 18

    Add beef, remaining garlic, and 2 tsp sugar (4 tsp for 4 servings).

19. 19

    Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-5 minutes.

20. 20

    Stir in soy sauce.

21. 21

    Turn off heat; taste and season with salt and pepper.

22. 22

    Fluff rice with a fork; stir in lime zest and 1 TBSP butter.

23. 23

    Divide rice between bowls.

24. 24

    Arrange beef, grated carrot, and pickled cucumber on top.

25. 25

    Top with a squeeze of lime juice.

26. 26

    Drizzle with sriracha mayo.