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

Ingredients

• 1½ cup white rice
• 2 cup water
• ½ tsp salt
• 1 onion
• 2 lime
• 3 clove garlic
• 1 cucumber
• 3 oz carrot
• 1 lb ground beef
• 2 oz soy sauce
• 4½ tsp sugar
• ½ cup mayonnaise
• 2 tbsp sriracha (optional)
• ½ tsp black pepper
• 1 tbsp vegetable oil
• 1 tbsp butter

Steps

1. Rinse rice, then cook in a small pot with water and a pinch of salt. Bring to a boil, then cover, reduce heat, and simmer for 15 minutes. Keep covered off heat.
2. Finely chop garlic. Zest one lime and quarter both. Thinly slice cucumber. Dice onion. Grate carrot.
3. Combine sliced cucumber with juice from half a lime, 1/2 tsp sugar, and a pinch of salt. In a small bowl, mix mayonnaise, a pinch of garlic, a squeeze of lime juice, and sriracha to taste; season with salt and pepper.
4. Heat oil in a large pan over medium-high heat. Cook onion until softened (4-5 minutes). Add ground beef, remaining garlic, and 4 tsp sugar; cook, breaking up meat, until browned (4-5 minutes). Stir in soy sauce, then season with salt and pepper.
5. Fluff rice with a fork, then stir in lime zest and butter. Divide rice among bowls.
6. Top rice with the cooked beef, grated carrot, and pickled cucumber. Drizzle with sriracha mayo and a squeeze of fresh lime juice.