with Pickled Carrots and Cucumbers
We've taken the traditional banh mi sandwich and turned it on its head! This quick and tasty meal has everything you love about the classic without the mess of its handheld namesake. Spicy mayo, pickled veggies and saucy meat all come together for a Vietnamese-inspired party-in-a-bowl!
Allergens
Utensils
Tags
Ground Beef
250 g
Jasmine Rice
0.75 cup
Mini Cucumber
132 g
Carrot, julienned
56 g
Sesame Seeds
1 tbsp
Soy Sauce
1 tbsp
Hoisin Sauce
4 tbsp
Sriracha
2 tsp
Mayonnaise
4 tbsp
Rice Vinegar
1 tbsp
Cilantro
7 g
Sugar
0.5 tbsp
Oil
0.5 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
Before starting, wash and dry all produce. Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. While water comes to a boil, roughly chop cilantro. Thinly slice cucumbers into 1/4-inch rounds. Combine mayo and sriracha in a small bowl and set aside.
Add the rice to the boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
Whisk together vinegar, 1/4 cup water and 1/2 tbsp sugar (dbl both for 4 ppl) in a medium bowl. Add cucumber and carrots and toss to coat. Set aside in the fridge.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.\*\*
Using a slotted spoon carefully drain any excess fat. Add the hoisin-soy sauce blend and half the sesame seeds. Cook, stirring often until beef is coated,1-2 min.
Fluff rice with a fork, then season with salt. Drain liquid from pickled veggies. Divide rice between bowls. Top with beef, pickled veggies and cilantro. Spoon spicy mayo over top.
910
kcal
Calories
45
g
Fat
11
g
Saturated Fat
90
g
Carbohydrate
17
g
Sugar
2
g
Dietary Fiber
33
g
Protein
100
mg
Cholesterol
1610
mg
Sodium
