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Beef Banh Mi-Style  Bowls

Beef Banh Mi-Style Bowls

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

Allergens:Sesame/SésameSulphites/SulfiteEgg/OeufMustard/MoutardeSoy/SojaWheat/Blé

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

Preparation Time30 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

66 g

Mini Cucumber

56 g

Carrot, julienned

1 tbsp

Sesame Seeds

(ContainsSesame/Sésame)

2 tsp

Sriracha

(ContainsSulphites/Sulfite)

4 tbsp

Mayonnaise

(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)

1 tbsp

Rice Vinegar

(ContainsSulphites/Sulfite)

4 tbsp

Hoisin-Soy Sauce Blend

(ContainsSesame/Sésame, Sulphites/Sulfite, Mustard/Moutarde, Soy/Soja, Wheat/Blé)

7 g

Cilantro

Not included in your delivery

Oil*

Salt*

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3682 kJ
Calories880 kcal
Fat46 g
Saturated Fat11 g
Carbohydrate83 g
Sugar13 g
Dietary Fiber4 g
Protein33 g
Cholesterol100 mg
Sodium1230 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
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.

4

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.**

5

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.

6

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.