Beef Banh Mi Bowls with Sriracha Mayo, Carrot & Pickled Cucumber

Preparation

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Tips from the ZestyPlate Kitchen

• Quick-pickle the cucumber in lime juice while everything else cooks; it adds essential tang and crunch.
• Break the beef up well and let it brown so it picks up plenty of savoury, caramelised flavour.
• Adjust the sriracha mayo to your heat tolerance - it's the creamy, spicy thread that ties the bowl together.
• Stir lime zest and a little butter through the rice for a fragrant, glossy base.