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 its handheld namesake. Spicy mayo, pickled veggies, and saucy meat all come together for a Vietnamese-inspired party-in-a-bowl!
Allergens
Utensils
Ground Beef
250 g
Jasmine Rice
0.75 cup
Mini Cucumber
66 g
Carrot, julienned
56 g
Sesame Seeds
1 tbsp
Sriracha
2 tsp
Mayonnaise
4 tbsp
Rice Vinegar
1 tbsp
Hoisin-Soy Sauce Blend
4 tbsp
Cilantro
7 g
Oil
Salt
Pepper
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 the water boils, roughly chop the cilantro. Thinly slice the cucumber into 1/4-inch rounds. Combine the 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 the vinegar, 1/4 cup water and 1/2 tbsp sugar (dbl both for 4ppl) in a medium bowl. Add the cucumber and carrots and toss to coat. Set aside in the fridge.
Heat a large non-stick pan over medium-high heat. When pan is 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 transfer the cooked beef to a plate and discard the extra fat. Return the beef to the pan and add the hoisin-soy sauce blend and half the sesame seeds to the pan with the beef. Cook, stirring often until beef is coated,1-2 min.
Fluff the rice with a fork and season with salt. Drain the liquid from the pickled veggies. Divide the rice between plates. Top with the beef, pickled veggies and cilantro. Spoon over the spicy mayo.
3682
kJ
Energy (kJ)
880
kcal
Calories
46
g
Fat
11
g
Saturated Fat
83
g
Carbohydrate
13
g
Sugar
4
g
Dietary Fiber
33
g
Protein
100
mg
Cholesterol
1230
mg
Sodium
