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

Ingredients

• 1 cupwhite rice, rinsed
• 1 lbground beef
• 1onion, diced
• 3garlic cloves, finely chopped
• 1cucumber, halved lengthwise, thinly sliced into half-moons
• 85 gcarrots, peeled and grated (approx 3 oz)
• 1lime, zested and quartered
• 60 mlsoy sauce, approx 2 oz
• 1/4 tspsugar, for quick pickling
• mayonnaise, a few tablespoons
• sriracha, to taste
• 1 tbspbutter, for stirring into rice
• salt

Method

1. 1

   Rinse the rice in a sieve until the water runs clear. Add to a small pot with 1 cup (240 ml) 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.