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
Carrot, julienned
56 g
Sesame Seeds
1 tbsp
Soy Sauce
1 tbsp
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 radish 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 the pot 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, soy sauce 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.
860
kcal
Calories
43
g
Fat
11
g
Saturated Fat
90
g
Carbohydrate
19
g
Sugar
2
g
Dietary Fiber
31
g
Protein
100
mg
Cholesterol
1590
mg
Sodium
with Beyond Meat®, Zucchini and Carrots
