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

Instructions

1- Add'l ingredients: mayonnaise, siracha 1 Place rice in a fine-mesh sieve and rinse until water runs clear.

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

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

4- Cook until rice is tender, 15 minutes.

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

6- 2 Meanwhile, wash and dry all produce.

7- Peel and finely chop garlic.

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

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

10- Halve, peel, and medium dice onion.

11- Trim, peel, and grate carrot.

12- 3 In a medium bowl, combine cucumber, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt.

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

14- Season with salt and pepper.

15- 4 Heat a drizzle of oil in a large pan over medium-high heat.

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

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

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

19- Stir in soy sauce.

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

21- 5 Fluff rice with a fork; stir in lime zest and 1 TBSP butter.

22- Divide rice between bowls.

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

24- Top with a squeeze of lime juice.

25- Drizzle with sriracha mayo.