Step 1 of 6
Beef Banh Mi Bowls with Sriracha Mayo
Rinse the rice in a strainer until the water runs clear. Add to a small pot with 1 cup (1 cup) water and a pinch of salt. Bring to a boil, cover, reduce to low, and cook for 15 minutes. Keep covered off heat for at least 10 minutes.
Step 2
Prep all produce: finely chop the garlic, zest and quarter the lime, slice the cucumber into half-moons, dice the onion, and grate the carrot.
Step 3
In a medium bowl, combine the cucumber slices with juice from half the lime, ¼ tsp sugar, and a pinch of salt. Toss and set aside to quick-pickle.
Step 4
In a small bowl, mix together the mayonnaise, a pinch of garlic, a squeeze of lime juice, and as much sriracha as you like. Season with salt and pepper.
Step 5
Heat a drizzle of oil in a large pan over medium-high. Cook the onion until softened, 4–5 minutes. Add the beef, remaining garlic, and 2 tsp sugar. Cook, breaking up the meat, until browned and cooked through, 4–5 minutes. Stir in the soy sauce. Season to taste.
Step 6
Fluff the rice with a fork and stir in the lime zest and 1 tbsp butter. Divide between two bowls and arrange the beef, grated carrot, and pickled cucumber on top. Drizzle with the sriracha mayo and a squeeze of lime.
