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

The recipe

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

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