Ingredients
- Ground Beef (1 lb)
- White Rice (1 cup)
- Cucumber (1)
- Carrots (3 oz)
- Onion (1)
- Garlic Clove (3)
- Lime (1)
- Soy Sauce (2 oz)
- Mayonnaise (2 tbsp)
- Sriracha (to taste)
- Sugar (¼ tsp)
- Butter (1 tbsp)
- Oil (drizzle)
- Salt (to taste)
- Pepper (to taste)
Instructions
Steps
- Rinse white rice in a fine-mesh sieve until the water runs clear. Place it in a small pot with 1 cup of water and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook for about 15 minutes or until tender. Let it sit covered off the heat for at least 10 minutes.
- While the rice is cooking, wash and dry all the vegetables. Peel and finely chop 3 garlic cloves. Zest and quarter 1 lime. Cut 1 cucumber in half lengthwise and slice it into half-moons. Dice 1 onion medium-sized and grate 3 oz of carrot.
- In a medium bowl, mix the cucumber, juice from half the lime, ¼ tsp sugar, and a pinch of salt. In a small bowl, combine mayonnaise, a pinch of garlic, a squeeze of lime juice, and desired amount of sriracha. Season this with salt and pepper.
- Heat a drizzle of oil in a large pan over medium-high heat. Add the diced onion and sauté for about 4-5 minutes until softened. Then, add 1 lb of ground beef, remaining garlic, and 2 tsp sugar, cooking until the beef is browned and fully cooked for about 4-5 minutes. Stir in 2 oz of soy sauce and season with salt and pepper.
- Fluff the cooked rice with a fork, and then mix in lime zest and 1 tbsp of butter. Serve the rice in bowls, topped with the beef mixture, grated carrot, and pickled cucumber. Finish with a squeeze of lime juice and a drizzle of the sriracha mayo.