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

Add'l ingredients: mayonnaise, siracha

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

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

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

Cook until rice is tender, 15 minutes

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

Meanwhile, wash and dry all produce

Peel and finely chop garlic

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

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

Halve, peel, and medium dice onion

Trim, peel, and grate carrot

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

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

Season with salt and pepper

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

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

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

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

Stir in soy sauce

Turn off heat; taste and season with salt and pepper

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

Divide rice between bowls

Arrange beef, grated carrot, and pickled cucumber on top

Top with a squeeze of lime juice

Drizzle with sriracha mayo