Rundvlees Banh Mi Bowls met Sriracha Mayo, Carrot & Pickled Cucumber

Bereiding

1. 1

   voeg toe'l ingredients: mayonaise, siracha

2. 2

   leg rijst in a fine-mesh sieve and rinse tot water runs clear. voeg toe to a small pot with 1 cup water (2 cups for 4 servings) and een snufje zout. breng aan de kook, then dek af and laat inkoken verhit to low. kook tot rijst is mals, 15 minuten. houd covered off verhit for at least 10 minuten or tot ready to serveer.

3. 3

   ondertussen, wash and dry all produce. schil and finely hak knoflook. Zest and quarter limoen (for 4 servings, zest 1 limoen and quarter both). Trim and halve komkommer lengthwise; thinly snijd crosswise into half-moons. Halve, schil, and medium dice ui. Trim, schil, and rasp wortel.

4. 4

   In a medium bowl, meng komkommer, juice from half the limoen, ¼ tsp suiker (½ tsp for 4 servings), and een snufje zout. In a small bowl, meng mayonaise, een snufje knoflook, a pers of limoensap, and as much sriracha as you’d like. breng op smaak with zout and paprika.

5. 5

   verhit a drizzle of olie in a large pan op middelhoog vuur. voeg toe ui and kook, stirring, tot zacht, 4-5 minuten. voeg toe rundvlees, remaining knoflook, and 2 tsp suiker (4 tsp for 4 servings). kook, breaking up meat into pieces, tot rundvlees is browned and cooked through, 4-5 minuten. roer erdoor sojasaus. Turn off verhit; proef and breng op smaak with zout and paprika.

6. 6

   Fluff rijst with a fork; roer erdoor limoen zest and 1 TBSP boter. Divide rijst between bowls. Arrange rundvlees, grated wortel, and pickled komkommer on top. Top with a pers of limoensap. Drizzle with sriracha mayo.