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

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

What the real thing tastes like

Real ingredients (via TheMealDB): White Rice, 1 Onion, 1 Lime, 3 Garlic Clove, 1 Cucumber, 3 oz Carrots, 1 lb Ground Beef, 2 oz Soy Sauce

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Add'l ingredients: mayonnaise, siracha 1 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. 2 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. 3 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. 4 Heat a drizzle of oil in a large pan over medium-high heat. Add onion and coo

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