with Pickled Carrots and Cucumber
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 original, packed into a satisfying dinner with fluffy jasmine rice. 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
1 unit(s)
Carrot, julienned
56 g
Sesame Seeds
1 tbsp
Miso Broth Concentrate
1 unit(s)
Hoisin Sauce
4 tbsp
Spicy Mayo
4 tbsp
Seasoned Rice Vinegar
1 tbsp
Green Onion
2 unit(s)
Sesame Oil
1 tbsp
Salt
0.313 tsp
Sugar
0.5 tbsp
- Add rice to the boiling water. Reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice green onions.
- Cut cucumber into 1/4-inch rounds.
- Meanwhile, whisk together vinegar, 2 tbsp (4 tbsp) water, 1/8 tsp (1/4 tsp) salt and 1/2 tbsp (1 tbsp) sugar in a medium bowl.
- Add cucumbers and carrots, then toss to coat.
- Place in the fridge to pickle.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) sesame oil, then beef.
- Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Add hoisin sauce, miso broth concentrate and half the sesame seeds to the pan.
- Cook, stirring often, until beef is coated, 1-2 min.
- Drain pickled veggies and discard liquid.
- Add remaining sesame oil to the rice. Fluff rice with a fork and season with salt, to taste.
- Divide rice between bowls. Top with beef, pickled veggies and green onion.
- Spoon spicy mayo over top, then sprinkle with remaining sesame seeds.
910
kcal
Calories
47
g
Fat
11
g
Saturated Fat
91
g
Carbohydrate
19
g
Sugar
3
g
Dietary Fiber
32
g
Protein
100
mg
Cholesterol
1300
mg
Sodium
1
g
Trans Fat
600
mg
Potassium
50
mg
Calcium
5.5
mg
Iron
with Beyond Meat®, Zucchini and Carrots
