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Beef Banh Mi-Style Bowl

Beef Banh Mi-Style Bowl

with Pickled Carrots and Cucumbers

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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 classic without the mess of its handheld namesake. Spicy mayo, pickled veggies and saucy meat all come together for a Vietnamese-inspired party-in-a-bowl!

Tags:SpicyQuick
Allergens:Sesame/SésameSoy/SojaWheat/BléMustard/MoutardeEgg/OeufSulphites/Sulfite

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

¾ cup

Jasmine Rice

132 g

Mini Cucumber

56 g

Carrot, julienned

1 tbsp

Sesame Seeds

(ContainsSesame/Sésame)

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

4 tbsp

Hoisin Sauce

(ContainsSesame/Sésame, Soy/Soja, Mustard/Moutarde)

2 tsp

Sriracha

4 tbsp

Mayonnaise

(ContainsMustard/Moutarde, Egg/Oeuf)

1 tbsp

Rice Vinegar

(ContainsSulphites/Sulfite)

7 g

Cilantro

Not included in your delivery

½ tbsp

Sugar*

½ tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories920 kcal
Fat45 g
Saturated Fat11 g
Carbohydrate92 g
Sugar19 g
Dietary Fiber2 g
Protein33 g
Cholesterol100 mg
Sodium1610 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Small Bowl
Measuring Cups
Whisk
Medium Bowl
Measuring Spoons
Large Non-Stick Pan
Slotted Spoon
Strainer
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. While water comes to a boil, roughly chop cilantro. Cut cucumbers into 1/4-inch rounds. Combine mayo and sriracha in a small bowl. Set aside.

2

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 pot from heat. Set aside, still covered.

3

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.

4

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.**

5

Carefully drain and discard excess fat. Add hoisin, soy sauce and half the sesame seeds. Cook, stirring often, until beef is coated,1-2 min.

6

Drain pickled veggies and discard liquid. Fluff rice with a fork, then season with salt. Divide rice between bowls. Top with beef, pickled veggies and cilantro. Spoon spicy mayo over top.