Beef Banh Mi-Style Bowl
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Beef Banh Mi-Style Bowl

Beef Banh Mi-Style Bowl

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 of its handheld namesake. Spicy mayo, pickled veggies and saucy meat all come together for a Vietnamese-inspired party-in-a-bowl!

Tags:
Spicy
Quick
Allergens:
Sesame
Soy
Wheat
Mustard
Egg
Sulphites

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

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

¾ cup

Jasmine Rice

132 g

Mini Cucumber

56 g

Carrot, julienned

1 tbsp

Sesame Seeds

(Contains Sesame)

1 tbsp

Soy Sauce

(Contains Soy, Wheat)

4 tbsp

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

2 tsp

Sriracha

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

Rice Vinegar

(Contains Sulphites)

7 g

Cilantro

Not included in your delivery

½ tbsp

Sugar*

½ tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories920 kcal
Fat45 g
Saturated Fat11 g
Carbohydrate92 g
Sugar19 g
Dietary Fiber2 g
Protein33 g
Cholesterol100 mg
Sodium1610 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

Medium Pot
Small Bowl
Measuring Cups
Whisk
Medium Bowl
Measuring Spoons
Large Non-Stick Pan
Slotted Spoon
Strainer

Instructions

Prep
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.

Cook rice
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.

Pickle veggies
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.

Cook beef
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.**

Finish beef
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.

Finish and serve
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.

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