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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 original, but packed out into a satisfying dinner with fluffy jasmine rice. Sriracha mayo, pickled veggies and saucy meat all come together for a Vietnamese-inspired party-in-a-bowl!

Tags:SpicyQuick
Allergens:Sesame/SésameSoy/SojaWheat/BléSulphites/SulfiteMustard/MoutardeEgg/Oeuf

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, Sulphites/Sulfite)

4 tbsp

Hoisin Sauce

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

2 tsp

Sriracha

(ContainsSulphites/Sulfite)

4 tbsp

Mayonnaise

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

1 tbsp

Rice Vinegar

(ContainsSulphites/Sulfite)

7 g

Cilantro

Not included in your delivery

½ tbsp

Sugar*

½ tbsp

Oil*

0.19 tsp

Salt*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Small Bowl
Measuring Cups
Measuring Spoons
Whisk
Medium Bowl
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.Meanwhile, 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 the 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.**Carefully drain and discard excess fat.

5

Add hoisin, soy sauce and half the sesame seeds to the pan.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, to taste.Divide rice between bowls. Top with beef, pickled veggies and cilantro. Spoon sriracha mayo over top, then sprinkle with remaining sesame seeds.