Beef Banh Mi-Inspired Bowls

Name: Beef Banh Mi-Inspired Bowls with Pickled Carrots and Cucumber
Total time: 20 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 250 g Ground Beef; ¾ cup Jasmine Rice; 1 unit(s) Mini Cucumber; 56 g Carrot, julienned; 9 g Sesame Seeds; 1 unit(s) Miso Broth Concentrate; 4 tbsp Hoisin Sauce; 4 tbsp Spicy Mayo; 1 tbsp Seasoned Rice Vinegar; 2 unit(s) Green Onion; 1 tbsp Sesame Oil; ¼ tsp Salt*; ½ tbsp Sugar*

with Pickled Carrots and Cucumber

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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, 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!

Ingredients:Ground beef • Jasmine rice • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt), vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Cucumber • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Carrots • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Sesame oil • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Sesame seeds • Green onion.

Tags:

Quick

•Spicy

Allergens:

Sesame

•Soy

•Mustard

•Egg

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes

Cooking Time6 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

¾ cup

Jasmine Rice

1 unit(s)

Mini Cucumber

56 g

Carrot, julienned

9 g

Sesame Seeds

(Contains: Sesame May contain traces of: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)

1 unit(s)

Miso Broth Concentrate

(Contains: Soy May contain traces of: Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish)

4 tbsp

Hoisin Sauce

(Contains: Mustard, Sesame, Soy May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Sulphites, Wheat)

4 tbsp

Spicy Mayo

(Contains: Egg, Mustard May contain traces of: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk)

1 tbsp

Seasoned Rice Vinegar

(May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

2 unit(s)

Green Onion

1 tbsp

Sesame Oil

(Contains: Sesame)

Not included in your delivery

¼ tsp

Salt*

½ tbsp

Sugar*

Nutrition Values

Calories910 kcal

Fat58 g

Saturated Fat11 g

Carbohydrate90 g

Sugar19 g

Dietary Fiber2 g

Protein32 g

Cholesterol100 mg

Sodium1420 mg

Trans Fat1 g

Potassium650 mg

Calcium50 mg

Iron5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Whisk

•Medium Bowl

•Large Non-Stick Pan

Cooking Steps

PDF

Before starting, 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.
Wash and dry all produce.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice. Reduce heat to low.
Cover and cook for 13-15 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, thinly slice green onions.
Cut cucumber into 1/4-inch rounds.

In a medium bowl, whisk together vinegar, 2 tbsp (4 tbsp) water, 1/8 tsp (1/4 tsp) salt and 1/2 tbsp (1 tbsp) sugar.
Add cucumber and carrots, then toss to coat.
Place in the fridge to pickle.

Meanwhile, heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) sesame oil, then beef.
Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
Carefully drain and discard excess fat.

To the pan, add hoisin sauce, miso broth concentrate and half the sesame seeds.
Cook for 1-2 min, stirring often, until beef is coated.

Drain pickled veggies and discard liquid.
To the rice, add remaining sesame oil. Fluff rice with a fork and season with salt, if you like.
Divide rice between bowls. Top with beef, pickled veggies and green onions.
Spoon spicy mayo over top, then sprinkle with remaining sesame seeds.