with Pickled Carrots and Radishes
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, but 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
Radish
3 unit(s)
Carrot, julienned
56 g
Sesame Seeds
1 tbsp
Miso Broth Concentrate
1 unit(s)
Hoisin Sauce
4 tbsp
Spicy Mayo
4 tbsp
Rice Vinegar
1 tbsp
Cilantro
7 g
Sugar
0.5 tbsp
Oil
0.5 tbsp
Salt
0.313 tsp
Before starting, wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Meanwhile, roughly chop cilantro. Cut radishes into 1/4-inch rounds.
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, 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 radishes and carrots, then toss to coat. Place in the fridge to pickle.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) 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. Fluff rice with a fork, then season with salt, to taste.Divide rice between bowls. Top with beef, pickled veggies and cilantro. Spoon spicy mayo over top, then sprinkle with remaining sesame seeds.
870
kcal
Calories
43
g
Fat
11
g
Saturated Fat
84
g
Carbohydrate
17
g
Sugar
3
g
Dietary Fiber
32
g
Protein
98
mg
Cholesterol
1450
mg
Sodium
with Beyond Meat®, Zucchini and Carrots
