Beef Banh Mi Bowls

Name: Beef Banh Mi Bowls with Sriracha Mayo, Carrot, and Pickled Cucumber
Total time: 45 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Jasmine Rice; 1 unit Yellow Onion; 1 unit Lime; 3 clove Garlic; 1 unit Persian Cucumber; 3 ounce Carrots; 1 unit Mayonnaise; 2 unit Sriracha; 1 unit Ground Beef; 2 unit Soy Sauce; 1 tablespoon Butter; 1 teaspoon Vegetable Oil; 2.25 teaspoon Sugar; Salt; Pepper

with Sriracha Mayo, Carrot, and Pickled Cucumber

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FOOD TREND RIFF COMIN’ IN HOT. We took the traditional sandwich (bread, meat, chili, carrot, pickly things, mayonnaise, and magic), lost the bread (been eating soooo many stress carbs), and threw it in our favorite eating vessel, THE BOWL. Once we looked at said bowl, filled with saucy beef, carrot, pickles, and spicy mayo, we threw back in some carbs because...life can be stressful. Hello, lime rice!

Allergens:

Eggs

•Fish

•Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Jasmine Rice

1 unit

Yellow Onion

1 unit

Lime

3 clove

Garlic

1 unit

Persian Cucumber

3 ounce

Carrots

1 unit

Mayonnaise

(Contains: Eggs)

2 unit

Sriracha

(Contains: Fish)

1 unit

Ground Beef

2 unit

Soy Sauce

(Contains: Soy, Wheat)

Not included in your delivery

1 tablespoon

Butter

(Contains: Milk)

1 teaspoon

Vegetable Oil

2.25 teaspoon

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3347 kJ

Calories800 kcal

Fat37 g

Saturated Fat13 g

Carbohydrate90 g

Sugar18 g

Dietary Fiber7 g

Protein28 g

Cholesterol95 mg

Sodium640 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

PDF

In a small pot, combine rice, 1 ¼ cups water (2 ¼ cups for 4 servings), and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.

Meanwhile, wash and dry all produce. Peel and finely chop garlic. Zest and quarter lime. Trim and halve cucumber lengthwise; slice crosswise into thin half-moons. Halve, peel, and medium dice onion. Trim, peel, and grate carrot.

In a small bowl, combine mayonnaise, as much sriracha as you’d like, a pinch of garlic, and a squeeze of lime juice. Season with salt and pepper. In a medium bowl, combine cucumber, ¼ tsp sugar (½ tsp for 4 servings), a pinch of salt, and juice from 2 lime wedges.

Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring, until softened, 4-5 minutes. Add beef, remaining garlic, and 2 tsp sugar (4 tsp for 4 servings). Cook, breaking up meat into pieces, until browned and cooked through, about 5 minutes. Stir in soy sauce. Turn off heat; taste and season with salt and pepper. Meanwhile, wash and dry all produce. Peel and finely chop garlic. Zest and quarter lime. Trim and halve cucumber lengthwise; slice crosswise into thin half-moons. Halve, peel, and medium dice onion. Trim, peel, and grate carrot.

Fluff rice with a fork and stir in lime zest and 1 TBSP butter; divide between bowls. Arrange beef, grated carrot, and pickled cucumber on top. Top with a squeeze of lime juice. Drizzle with sriracha mayo.