Beef Banh Mi Bowls with Sriracha Mayo, Carrot, and Pickled Cucumber
By Michelle Doll Olson · hellofresh.com
35 min2 servings
Vietnamese-inspired rice bowls topped with seasoned ground beef, pickled cucumber, grated carrot, and sriracha mayo.
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| prepWash and dry all produce | ||||||
| 1 unit jasmine rice | Combine rice, water & salt; bring to boil | Cover, reduce heat to low, cook 15–20 min | Fluff rice, stir in lime zest & butter; divide into bowls | Top rice with beef, carrot & pickled cucumber | Squeeze lime juice, drizzle sriracha mayo | |
| 300 ml water, plus pinch of salt | ||||||
| mayonnaise | Whisk mayo, sriracha, garlic & lime juice | |||||
| sriracha, to taste | ||||||
| 1 clove garlic, finely chopped (for mayo) | ||||||
| 1/2 lime, zested and quartered | ||||||
| salt and pepper to taste (for mayo) | ||||||
| 1 Persian cucumber, trimmed and halved lengthwise | Toss cucumber with sugar, salt & lime juice | |||||
| 1/4 tsp sugar (for pickle) | ||||||
| pinch of salt (for pickle), plus juice from 2 lime wedges | ||||||
| 5 ml vegetable oil | Heat oil, cook onion until softened, 4–5 min | Add beef, garlic & sugar; cook 5 min until browned | Stir in soy sauce, season with salt & pepper | |||
| 1 yellow onion, halved, peeled, medium diced | ||||||
| 1 unit ground beef | ||||||
| 2 remaining cloves garlic, finely chopped | ||||||
| 2 tbsp soy sauce, 2 tsp sugar (for beef), salt and pepper to taste (for beef) | ||||||
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