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

In a medium bowl, combine the sliced cucumber with the juice from half the lime, ½ tsp sugar (for 4 servings), and a pinch of salt. Stir to combine and let it sit to pickle while you finish the other components.

In a separate small bowl, whisk together the mayonnaise, a pinch of chopped garlic, a squeeze of lime juice, and sriracha to your liking. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add the diced onion and cook, stirring occasionally, until it softens, about 4-5 minutes.

Add the ground beef, the remaining chopped garlic, and 4 tsp sugar (for 4 servings) to the pan. Break up the meat with your spoon as it cooks, until the beef is browned and cooked through, about another 4-5 minutes. Stir in the soy sauce, then turn off the heat. Taste and season with salt and pepper as needed.

Fluff the cooked rice with a fork, then stir in the lime zest and 1 TBSP butter. Divide the rice evenly among your serving bowls.

Arrange the browned beef, grated carrot, and pickled cucumber over the rice. Finish each bowl with a squeeze of fresh lime juice and a generous drizzle of the sriracha mayo.