Beef Banh Mi Bowls with Sriracha Mayo, Carrot & Pickled Cucumber

Directions

• Rinse rice until water runs clear then combine with 1 cup water and a pinch of salt in a pot; bring to a boil, cover, reduce to low and cook 15 minutes then keep covered off heat at least 10 minutes
• Wash and dry produce; peel and finely chop garlic; zest and quarter lime; trim and halve cucumber lengthwise and thinly slice into half-moons; halve, peel and medium dice onion; peel and grate carrot
• In a bowl combine cucumber, juice from half the lime, 0.25 tsp sugar and a pinch of salt to pickle
• In a small bowl combine mayonnaise, a pinch of chopped garlic, a squeeze of lime juice and sriracha to make sriracha mayo; season with salt and pepper
• Heat a drizzle of oil in a large pan over medium-high; add onion and cook 4-5 minutes until softened
• Add ground beef, remaining garlic and 2 tsp sugar and cook 4-5 minutes breaking up meat until browned and cooked through; stir in soy sauce, turn off heat and season to taste with salt and pepper
• Fluff rice with a fork and stir in lime zest and 1 tbsp butter
• Divide rice between bowls, arrange beef, grated carrot and pickled cucumber on top, squeeze lime juice over and drizzle with sriracha mayo