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 original, but packed into a satisfying dinner with fluffy jasmine rice. Sriracha 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
0.188 tsp
Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Meanwhile, roughly chop cilantro. Cut cucumbers into 1/4-inch rounds. Combine mayo and sriracha in a small bowl. Set aside.
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, 1/4 cup water and 1/2 tbsp sugar (dbl both for 4 ppl) 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 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.**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 sriracha mayo over top, then sprinkle with remaining sesame seeds.
880
kcal
Calories
44
g
Fat
10
g
Saturated Fat
91
g
Carbohydrate
20
g
Sugar
2
g
Dietary Fiber
32
g
Protein
95
mg
Cholesterol
1480
mg
Sodium
with Beyond Meat®, Zucchini and Carrots
