Recipe courtesy of Sarah of Kiwi & Bean
These bowls are banh mi inspired, I guess you could say: a bed of rice topped with a quick ground beef and mushroom stir fry, cilantro, mint, cucumber, pickled carrots, lime juice and green onions.
Servings: 4 | Prep Time: 25 minutes | Cook Time: 20 minutes
Ingredients:
For the beef:
¼ cup tamari or soy sauce
1 thumb size piece of fresh ginger, finely grated
2 tablespoons honey
1 tablespoon sesame oil
1 pound lean ground beef
½ pound (227 grams) white mushrooms, finely chopped
2 cloves garlic, crushed
Sesame seeds and green onions to garnish (optional)
For the pickled carrots:
1 cup apple cider vinegar
2 tablespoons sugar
1 teaspoon salt
5 medium carrots, peeled and julienned
For the bowls:
Cooked rice
Pickled carrots
Sliced jalapeno peppers
Fresh mint
Fresh cilantro
Green onions
Lime wedges
Cucumber
Directions:
For the beef:
Combine the tamari/soy sauce, ginger, honey and sesame oil in a small bowl.
Heat a large skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, for about 5 minutes or until the ground beef is mostly browned. Stir in the mushrooms and garlic and continue to cook until the mushrooms are very soft.
Stir in the tamari mixture and bring it to a boil. Turn down the heat and cook, stirring occasionally, about 3 minutes, or until the sauce is syrupy and the meat is fully cooked. Transfer the beef to a bowl and garnish with sesame seeds (optional) and green onions.
For the pickled carrots:
Combine the vinegar, sugar and salt in a small saucepan and bring to a boil.
Put the carrots in a medium-sized bowl and pour the hot vinegar mixture overtop.
Let the carrots stand until they are cooled to room temperature, then transfer to the refrigerator for at least 15 minutes before serving.
For the bowls:
Arrange the rice, beef and toppings in small bowls on a large serving platter or cutting board and let everyone assemble their own bowls.
