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

Place the rice in a fine-mesh sieve and rinse it under cold water until the water runs clear. Transfer the rinsed rice to a small pot with 2 cups water (for 4 servings) and a pinch of salt.

Bring the pot to a boil, then cover it, reduce the heat to low, and cook until the rice is tender, about 15 minutes. Once cooked, keep the pot covered off the heat for at least 10 minutes, or until you're ready to serve.

While the rice cooks, wash and dry all your produce. Peel and finely chop the garlic. Zest 1 lime, then quarter both limes. Trim the cucumber, halve it lengthwise, then thinly slice it crosswise into half-moons. Halve and peel the onion, then medium dice it. Finally, trim and peel the carrot, then grate it.

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.