Beef Banh Mi-Style Bowls
with Pickled Carrots and Cucumbers- Sesame
- Soy
- Sulphites
- Wheat
- Mustard
- Egg
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 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!
Ingredients
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, Sulphites, 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*
0.19 tsp
Salt*
Nutrition facts
Utensils
Cooking Steps
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.
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.
Meanwhile, 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.
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.
Add hoisin sauce, soy sauce and half the sesame seeds to the pan. Cook, stirring often, until beef is coated, 1-2 min.
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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The beef, sriracha mayo, and pickled veggies are widely praised for working well together; some reviewers found the overall dish a touch bland or under-seasoned.
- Ease of prep: Most reviewers found this recipe quick and straightforward, making it a reliable choice for busy weeknights.
- Suggestions: Start the pickling first, use less water and more vinegar in the pickling liquid, and slice the vegetables thinner to help the acid penetrate in the short time available. Some reviewers also recommend adding garlic, ginger, or gochujang to the beef for a more pronounced flavour.
- Leftovers: A few reviewers noted the dish reheats well the next day, making it a solid option for a packed lunch.
- Portions: Several reviewers felt the vegetable quantity was light relative to the rice; adding bean sprouts, edamame, or extra cucumber at home helps balance the bowl.
