Beef Banh Mi Bowls with Sriracha Mayo, Carrot & Pickled Cucumber
Authentic Vietnamese Beef Banh Mi Bowls with Sriracha Mayo, Carrot & Pickled Cucumber — a delicious beef dish with 8 ingredients. Follow our detailed step-by-step instructions for the perfect result.
20
Prep Time (min)
30
Cook Time (min)
4
servings
450
Calories/serving
Hard
Difficulty
Ingredients
- White Rice
- 1 Onion
- 1 Lime
- 3 Garlic Clove
- 1 Cucumber
- 3 oz Carrots
- 1 lb Ground Beef
- 2 oz Soy Sauce
Instructions
6 steps · ~37 minutes total
Step 1
Add'l ingredients: mayonnaise, siracha
3 minutesStep 2
Place rice in a fine-mesh sieve and rinse until water runs clear. Add to a small pot with 1 cup water (2 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15 minutes. Keep covered off heat for at least 10 minutes or until ready to serve.
10 minutesUse a large pot to prevent boiling over. Add salt to the water for extra flavor.Step 3
Meanwhile, wash and dry all produce. Peel and finely chop garlic. Zest and quarter lime (for 4 servings, zest 1 lime and quarter both). Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Halve, peel, and medium dice onion. Trim, peel, and grate carrot.
5 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 4
In a medium bowl, combine cucumber, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. In a small bowl, combine mayonnaise, a pinch of garlic, a squeeze of lime juice, and as much sriracha as you’d like. Season with salt and pepper.
3 minutesTaste as you go and adjust seasoning gradually — you can always add more but can't take it away.Step 5
Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring, until softened, 4-5 minutes. Add beef, remaining garlic, and 2 tsp sugar (4 tsp for 4 servings). Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-5 minutes. Stir in soy sauce. Turn off heat; taste and season with salt and pepper.
8 minutesTaste as you go and adjust seasoning gradually — you can always add more but can't take it away.Step 6
Fluff rice with a fork; stir in lime zest and 1 TBSP butter. Divide rice between bowls. Arrange beef, grated carrot, and pickled cucumber on top. Top with a squeeze of lime juice. Drizzle with sriracha mayo.
8 minutes
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your vietnamese meal with these perfect pairings:
About This Dish
Beef Banh Mi Bowls with Sriracha Mayo, Carrot & Pickled Cucumber is a beloved dish from Vietnamese cuisine, originating in Vietnam. With a total preparation time of about 50 minutes, it makes for a satisfying weeknight dinner.
Vietnamese cuisine is celebrated for its freshness, lightness, and balance. It's characterized by the generous use of fresh herbs, minimal use of oil, and emphasis on fresh ingredients.
This recipe is rated hard difficulty and uses 8 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
For Banh Mi Bowls, flank steak or sirloin is ideal as they are tender cuts that absorb flavors well when marinated.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
