Beef Banh Mi Bowls with Sriracha Mayo, Carrot & Pickled Cucumber

Name: Beef Banh Mi Bowls with Sriracha Mayo, Carrot & Pickled Cucumber
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: White Rice; 1 Onion; 1 Lime; 3 Garlic Clove; 1 Cucumber; 3 oz Carrots; 1 lb Ground Beef; 2 oz Soy Sauce

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Rice
Onion1
Lime1
Garlic Clove3
Cucumber1
Carrots3 oz
Ground Beef1 lb
Soy Sauce2 oz

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	218 kcal
Protein	24.8 g
Fat	8.5 g
of which saturates	4.1 g
Carbohydrate	12 g
of which sugars	2.8 g
Fibre	2.2 g
Salt	2.3 g

Worked out from the 93% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 0 min

1
Add'l ingredients: mayonnaise, siracha
2
Place rice in a fine-mesh sieve and rinse until water runs clear. Add to a small pot with 1 cup water (2 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15 minutes. Keep covered off heat for at least 10 minutes or until ready to serve.
3
Meanwhile, wash and dry all produce. Peel and finely chop garlic. Zest and quarter lime (for 4 servings, zest 1 lime and quarter both). Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Halve, peel, and medium dice onion. Trim, peel, and grate carrot.

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