Beef Banh Mi Bowl
This Beef Banh Mi Bowl with cucumber and carrots really hit the spot and has become a favorite that we look forward to making again and again. So yummy and satisfying with raw veggies - which is always better for you. Here's the recipe for two...
Begin by making 3/4 cup of jasmine rice (that’s been rinsed using a fine mesh strainer) with 1 1/4 cup water. Bring to a boil, cover, then simmer 15 minutes. Pull off heat until ready to eat.
Grate 1 medium-sized carrot using largest grater size. Halve baby cucumber lengthwise and thinly slice into half moon shapes. Zest and quarter lime in a separate bowl. Mince 3 garlic cloves.
In a medium sized bowl, mix cucumber, squeeze of lime, 1/4 tsp sugar, pinch of kosher salt. Set aside.
In a small bowl, whisk 1.5 tbsp Hellmann’s mayo, squeeze of lime, pinch of garlic, sriracha and salt and pepper to taste. Wisk in a tiny splash of water until drizzling consistency. Set aside.
In medium skillet, sauté small, diced yellow union, then add 1/2 lb ground beef, remaining minced garlic, 2 tsp sugar, then brown meat breaking up as it cooks. Stir in 2 tsp Ponzu sauce, add salt and pepper to taste, and take off heat.
Fluff rice with 1 TBSP butter and a pinch of lime zest. Plate ingredients, drizzle Sriracha mayo, then top with grated lime zest. Serve with a slice of lime. Enjoy!
Ingredients List
RICE INGREDIENTS:
3/4 c jasmine rice
1 1/4 c water
1 tbsp salted butter
MAIN INGREDIENTS:
1/2 lb ground beef
1 medium yellow onion
1 medium-sized carrot
1 baby cucumber
1 lime
3 garlic cloves
2 1/4 tsp sugar
1 pinch kosher sale
1.5 tbsp mayo
2 tsp ponzu sauce
sriracha to taste
salt & pepper to taste
