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

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

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

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

Cook until rice is tender, 15 minutes.

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

2 Meanwhile, wash and dry all produce.

Peel and finely chop garlic.

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

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

Halve, peel, and medium dice onion.

Trim, peel, and grate carrot.

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.

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

Season with salt and pepper.

4 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 beef is browned and cooked through, 4-5 minutes.

Stir in soy sauce.

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

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

Divide rice between bowls.

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

Top with a squeeze of lime juice.

Drizzle with sriracha mayo.