Banh Mi Beef Rice Bowl

Serves: 4


Sriracha Mayo
1/4 cup mayo

4 tsp sriracha

1 tsp coconut oil

1 lb. ground beef

3 garlic cloves minced

1/4 cup coconut aminos

1 tbsp honey

1 tsp sriracha

1 tbsp arrowroot

1 tsp fresh ginger grated

6 cups cooked rice

1/4 long English cucumber, sliced or cut into ribbons

1 large carrot cut into matchsticks (you can also use shredded carrots)

1/2 cup radish cut into matchsticks (about 9 medium radishes)

2 stalks scallions thinly sliced (optional)

sliced jalapeno peppers for garnish (optional)

cilantro for garnish


Stir together sriracha and mayo in a bowl. Set aside while you make the rest of the recipe.

Next, make the sauce: stir together coconut aminos, honey, sriracha, arrowroot and ginger in a bowl. Set aside.

Prepare vegetables.

Set rice to cook.

Prepare the beef. Heat a large pan over medium high heat with oil. Add the meat to the pan and break it into large pieces. As the beef begins to brown, continue to break it into smaller and smaller pieces. Try not to stir too much; just occasionally until all of the beef is browned, about 5 minutes. In order for the meat to brown, rather than steam, the pan needs to be hot. Adding oil is optional but recommended for better browning.

Add the garlic and cook for 30 seconds. Add prepared sauce and reduce heat to low. Cook until the sauce thickens, about 2-3 minutes and remove from heat.

Divide the rice into 4 bowls then top it with beef and arrange the cucumber, carrot, radish. Scatter with scallions and jalapeño, if using. Drizzle Sriracha mayo over the bowls (if it’s too compact to drizzle, you can dilute it with a big a lime juice). Finish with some fresh cilantro leaves and serve! Enjoy!

Filed in: Southeast Asian, Beef