Beef Banh Mi-Style Bowls
with Pickled Carrots and Radishes
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, packed into a satisfying dinner with fluffy jasmine rice. Spicy mayo, pickled veggies and saucy meat all come together for a Vietnamese-inspired party in a bowl!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
¾ cup
Jasmine Rice
½ unit(s)
Carrot
1 tbsp
Sesame Seeds
(Contains: Sesame)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
4 tbsp
Hoisin Sauce
(Contains: Sesame, Soy, Mustard)
4 tbsp
Spicy Mayo
(Contains: Mustard, Egg)
1 tbsp
Rice Vinegar
(Contains: Sulphites)
7 g
Cilantro
3 unit(s)
Radish
1 unit(s)
Miso Broth Concentrate
(Contains: Soy)
Not included in your delivery
½ tbsp
Sugar*
½ tbsp
Oil*
0.19 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. 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 from heat. Set aside, still covered.
Meanwhile, roughly chop cilantro. Cut radishes into 1/4-inch rounds. Peel, then grate half the carrot (whole carrot for 4ppl).
Meanwhile, whisk together vinegar, 2 tbsp (4 tbsp) water, 1/8 tsp (1/4 tsp) salt and 1/2 tbsp (1 tbsp) sugar in a medium bowl. Add radishes and carrots, then toss to coat. Place in the fridge to pickle.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, 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, miso broth concentrate 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 spicy mayo over top, then sprinkle with remaining sesame seeds.
