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

Ingredients

• White Rice
• 1 Onion
• 1 Lime
• 3 Garlic Clove
• 1 Cucumber
• 3 oz Carrots
• 1 lb Ground Beef
• 2 oz Soy Sauce

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Rinse the rice in a sieve until the water runs clear, then tip into a small pot with water and a pinch of salt. Bring to the boil, cover, lower the heat and simmer until tender, about 15 minutes. Leave covered, off the heat, for at least 10 minutes before serving.
2. While the rice cooks, finely chop the garlic, zest and quarter the lime, and halve the cucumber lengthways before slicing into thin half-moons. Dice the onion and grate the carrot.
3. Toss the cucumber with half the lime juice, a little sugar and a pinch of salt and set aside to pickle. In a separate small bowl, mix mayonnaise with a touch of the garlic, a squeeze of lime juice and sriracha to taste, then season.
4. Warm some oil in a wide frying pan set over fairly high heat and cook the onion, stirring, until soft, about 4-5 minutes.
5. Tip in the beef, the rest of the garlic and the sugar, breaking the meat up as it cooks until browned through, roughly 4-5 minutes.
6. Stir the soy sauce through the beef, take the pan off the heat, then taste and adjust the seasoning.
7. Fork through the cooked rice with a knob of butter and the lime zest, then split between bowls.
8. Top each bowl with the beef, grated carrot and pickled cucumber, finish with a squeeze of lime and a drizzle of the sriracha mayo.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.