A vibrant Vietnamese-inspired bowl — savoury ground beef over fluffy lime rice with grated carrot, quick-pickled cucumber and a creamy sriracha mayo.
- White Rice
- 1 Onion
- 1 Lime
- 3 Garlic Clove
- 1 Cucumber
- 3 oz Carrots
- 1 lb Ground Beef
- 2 oz Soy Sauce
Preparation
- Rinse the rice in a fine-mesh sieve until the water runs clear, then add to a small pot with 1 cup water and a pinch of salt. Bring to the boil, cover, reduce the heat to low, and cook until tender, 15 minutes; keep covered off the heat for at least 10 minutes.
- Meanwhile, wash and dry all produce. Peel and finely chop the garlic. Zest and quarter the lime. Trim and halve the cucumber lengthwise, then thinly slice into half-moons. Halve, peel and dice the onion, and grate the carrot.
- In a medium bowl, combine the cucumber, juice from half the lime, ¼ tsp sugar and a pinch of salt. In a small bowl, mix the mayonnaise with a pinch of garlic, a squeeze of lime and as much sriracha as you like, then season with salt and pepper.
- Heat a drizzle of oil in a large pan over medium-high heat and cook the onion, stirring, until softened, 4–5 minutes. Add the beef, the remaining garlic and 2 tsp sugar, and cook, breaking up the meat, until browned and cooked through, 4–5 minutes. Stir in the soy sauce, then take off the heat and season.
- Fluff the rice with a fork and stir in the lime zest and 1 tbsp butter. Divide between bowls, top with the beef, grated carrot and pickled cucumber, add a squeeze of lime, and drizzle with the sriracha mayo.
