Banh Mi Bowls

Banh Mi Bowls

Makes: 4 Bowls | Time: About 1 Hour

INGREDIENTS:

FOR THE BOWLS:

4 cups cooked white rice
1 cup shredded purple cabbage
1 cup pickled matchstick cut carrots
1 cup radishes, halved and sliced
1 medium size cucumber, sliced
1 jalapeño, sliced
2 green onions, diced
6 sprigs fresh cilantro
4 lime wedges, 1 lime quartered

FOR THE MEAT MIXTURE:

1 Tbsp. sesame oil
1 pound ground beef
1 tsp. salt | 1 tsp. pepper
3 green onions, finely chopped
4 tsp. minced garlic
½ Tbsp. soy sauce
½ Tbsp. rice vinegar
1 Tbsp. Sriracha
1 Tbsp. sugar
¼ cup basil, finely chopped

FOR THE SAUCE:

½ cup mayonnaise
3 Tbsp. fresh squeezed lime juice (about 2 small limes)
1 Tbsp. Sriracha

DIRECTIONS:

COOK the rice according to package directions. While it cooks, make the sauce by whisking together mayo, lime juice, and Sriracha. Cover sauce and chill in refrigerator.FOR THE MEAT MIXTURE, heat sesame oil in a large pan over medium high heat. ADD beef, salt, and pepper. Cook through, crumbling as you cook. STIR in green onions and garlic. COOK 2 to 3 more minutes. STIR in soy sauce, rice vinegar, Sriracha, and sugar. REMOVE from heat and stir in chopped basil. PREPARE the bowls by placing 1 cup cooked rice and ¼ cup cabbage in each bowl. Top with about ½ cup beef mixture per bowl. DISPERSE pickled carrots, radishes, cucumber, jalapeño, green onion, cilantro, and lime to each bowl. DRIZZLEwith sauce and serve.