Beef Banh Mi-Style Bowls
with Pickled Carrots and Radishes- Sesame
- Soy
- Mustard
- Egg
- Sulphites
- Crustaceans
- Egg
- Fish
- Milk
- Mustard
- Sesame
- Sulphites
- Wheat
- May contain traces of allergens
- Soy
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!
Ingredients
250 g
Ground Beef
¾ cup
Jasmine Rice
3 unit(s)
Radish
56 g
Carrot, julienned
1 tbsp
Sesame Seeds
(Contains: Sesame)
1 unit(s)
Miso Broth Concentrate
(Contains: Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, May contain traces of allergens, Soy)
4 tbsp
Hoisin Sauce
(Contains: Sulphites, Crustaceans, Egg, Fish, Milk, May contain traces of allergens, Mustard, Sesame, Soy)
4 tbsp
Spicy Mayo
(Contains: Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy, May contain traces of allergens, Mustard, Egg)
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites)
7 g
Cilantro
Not included in your delivery
½ tbsp
Oil*
0.31 tsp
Salt*
½ tbsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- Divide rice between bowls. Top with beef, pickled veggies and cilantro.
- Spoon spicy mayo over top, then sprinkle with remaining sesame seeds.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many customers loved the combination of flavors, especially the pickled vegetables and spicy mayo, though some found it bland.
- Ease of prep: Customers appreciated how quick and easy this meal was to prepare, with minimal steps and cleanup required.
- Suggestions: Consider adding more vegetables like cucumber or cabbage, and offering sliced beef instead of ground for better texture.
- Leftovers: Several reviewers mentioned this dish reheats well and makes good leftovers for lunch the next day.
- Portions: Some felt the protein and vegetable portions were too small compared to the amount of rice provided.
