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

Ajouter'l ingredients: mayonnaise, siracha

Place Riz in a fine-mesh sieve and Rincer until water runs clear

Ajouter to a small pot with 1 Tasse water (2 Tasses for 4 servings) and a pinch of Sel

Bring to a Bouillir, then Couvrir and reduce Chauffer to low

Cuire until Riz is tender, 15 minutes

Keep covered off Chauffer for at least 10 minutes or until ready to Servir.

Meanwhile, Laver and dry all produce

Éplucher and finely Hacher Ail

Zest and quarter Citron vert (for 4 servings, zest 1 Citron vert and quarter both)

Trim and halve Concombre lengthwise; thinly Trancher crosswise into half-moons

Halve, Éplucher, and medium Couper en dés Oignon

Trim, Éplucher, and grate Carotte.

In a medium bowl, combine Concombre, juice from half the Citron vert, ¼ tsp Sucre (½ tsp for 4 servings), and a pinch of Sel

In a small bowl, combine mayonnaise, a pinch of Ail, a squeeze of Citron vert juice, and as much sriracha as you’d like

Assaisonner with Sel and Poivre.

Chauffer a drizzle of oil in a large pan over medium-high Chauffer

Ajouter Oignon and Cuire, stirring, until softened, 4-5 minutes

Ajouter Bœuf, remaining Ail, and 2 tsp Sucre (4 tsp for 4 servings)

Cuire, breaking up meat into pieces, until Bœuf is browned and cooked through, 4-5 minutes

Remuer in soy sauce

Turn off Chauffer; taste and Assaisonner with Sel and Poivre.

Fluff Riz with a fork; Remuer in Citron vert zest and 1 TBSP Beurre

Divide Riz between bowls

Arrange Bœuf, grated Carotte, and pickled Concombre on top

Top with a squeeze of Citron vert juice

Drizzle with sriracha mayo.