Beef Bánh Mì-Style Bowl with Sriracha-Mayo Sauce
Juicy seared beef with pickled cucumbers, carrots, and a piquant sriracha-mayo sauce served over a bed of fragrant rice — all the flavors of a Vietnamese bánh mì sandwich in one bowl.
Ingredients
- 1 cup Rice
- 1 pcs Yellow onion
- 1 pcs Lime
- 3 clove Garlic
- 1 pcs Cucumber
- 84 g Carrot
- 454 g Ground beef
- 56 ml Soy sauce
- 3 tbsp Mayonnaise
- 1 tsp Sriracha sauce
- 15 g Butter
- 2 tsp Sugar
- 1 to taste Salt
- 1 to taste Black pepper, ground
- 1 tbsp Vegetable oil
Instructions
- Rinse the rice in a fine-mesh sieve under running water until the water runs clear. Transfer to a small saucepan, add 250 ml of cold water, a pinch of salt, and bring to a boil over high heat. Reduce heat to low, cover with a lid, and simmer for 15 minutes. Remove from heat without opening the lid and let stand for another 10 minutes.
- While the rice is cooking, prepare all the ingredients. Peel the garlic and mince finely. Zest the lime, then cut it into quarters. Halve the cucumber lengthwise and slice into thin half-moons. Peel the onion and dice into medium cubes. Peel the carrot and grate on a large grater.
- Prepare the pickled cucumbers and sauce. In a bowl, combine the cucumbers, juice from half a lime, ¼ teaspoon of sugar, and a pinch of salt — set aside to marinate. In a separate small bowl, mix together the mayonnaise, a pinch of garlic, a little more lime juice, and sriracha to taste. Season with salt and pepper.
- Heat some vegetable oil in a large skillet over medium-high heat. Add the onion and sauté, stirring, for 4–5 minutes until softened. Then add the ground beef, remaining garlic, and 2 teaspoons of sugar. Fry, breaking up the meat with a spatula into small pieces, for 4–5 minutes until browned and cooked through. Pour in the soy sauce, stir well, and remove from heat. Taste and adjust seasoning with salt and pepper if needed.
- Fluff the rice with a fork, add the lime zest and butter, and stir. Divide the rice among bowls. Top with the ground beef, grated carrot, and pickled cucumbers. Drizzle with lime juice and generously add the sriracha-mayo sauce.