Beef Banh Mi Bowls
with Sriracha Mayo, Carrot, and Pickled Cucumber
Beef Banh Mi Bowls
Savory beef bowls topped with crisp carrot and tangy pickled cucumber, finished with creamy sriracha mayo for a fresh, spicy Vietnamese-inspired dinner.
Ingredients
For 2 servings
- 3 ounce Carrots
- 3 clove Garlic
- 1 unit Ground Beef
- 1 unit Jasmine Rice
- 1 unit Lime
- 1 unit Mayonnaise
- 1 unit Persian Cucumber
- 2 unit Soy Sauce
- 2 unit Sriracha
- 1 unit Yellow Onion
Additional Ingredients
- 1 tablespoon Butter
- Pepper
- Salt
- 2.25 teaspoon Sugar
- 1 teaspoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time45m
Calories800
Protein28g
Carbs90g
Fat37g
Tags:
Fiber Smart
⚠️Allergens:
🥚Eggs🐟Fish🥛Milk🌱Soy🌾WheatSwaps and substitutions
For egg-free or vegan needs, swap the mayo for a plant-based version and replace the beef with seasoned tofu or mushrooms. Use tamari or coconut aminos instead of soy sauce for gluten-free eating, and keep the spicy sauce mild if avoiding heat.
What to serve with it
Serve with a crisp Asian-style slaw or simple sesame greens to add freshness and extra crunch beside the rich beef. A light broth or iced tea also works well to balance the heat and savory notes.
