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Beef Banh Mi Bowls, meant for me.

with Pickled Carrots and Cucumber

Delicious, relatively low prep and a flavor explosion this meal is one of my favorites to serve over rice.

I think it is the sriracha mayo that it has that really makes it all the more delish, it really is fresh and hearty but not too much, perfect for just one or the whole family. About 920 cals, per serving,

What you need!

2 servings

250g ground Beef 3/4 Jasmine Rice

mini cucumber 56 g Carrot (julienned )

1 Tbsp Sesame Seeds 1 Tbsp Soy Sauce

4 Tbsp Hoisin Sauce 2 Tsp Srircha

4 Tbsp Mayo 1 Tbsp Rice vinegar

7 g Cilantro (this feels optional to me, bleh.)

1/2 tbsp sugar 1/2 tbsp oil

1/4 tsp slat 1/4 tsp Pepper



Before starting, wash and dry all produce. Bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. While water comes to a boil, roughly chop cilantro. Cut cucumbers into 1/4-inch rounds. Combine mayo and sriracha in a small bowl. Set aside.


Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.


Whisk together vinegar, 1/4 cup water and 1/2 tbsp sugar (dbl both for 4 ppl) in a medium bowl. Add cucumbers and carrots, then toss to coat. Place in the fridge to pickle.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**


Carefully drain and discard excess fat. Add hoisin, soy sauce and half the sesame seeds. Cook, stirring often, until beef is coated,1-2 min.


Drain pickled veggies and discard liquid. Fluff rice with a fork, then season with salt. Divide rice between bowls. Top with beef, pickled veggies and cilantro. Spoon spicy mayo over top.

link to the official recipe- through Hello Fresh

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