Beef Banh-Mi Bowls
These Beef Banh-Mi Bowls are just like your favorite Vietnamese sandwich in bowl form! You'll love that they are loaded with flavor and are ready in less than 30 minutes.
Servings: 5
Ingredients
Pickled Veggies:
- 1 cup thinly sliced cucumber
- 1/2 medium sized thinly sliced red onion
- 5 thinly sliced radishes
- 1 thinly sliced (or shredded) large carrot
- 3/4 cup rice vinegar
- 1/2 cup water
- 1 tsp kosher salt
Bowls:
- 1-2 tbsp avocado oil or olive oil
- 16 oz cauliflower rice (frozen or fresh)
- 2 cloves garlic, minced
- 1 tbsp finely chopped ginger
- 1.5 lbs ground beef
- 1/3 cup coconut aminos
- 2 tbsp fish sauce
- 1 tbsp chili garlic sauce or sriracha
Spicy mayo:
- 3/4 cup mayonnaise
- 2 tbsp sriracha
- 1 tbsp fresh lime juice
Optional garnish:
- Sesame seeds
- Cilantro
- Pickled jalapeños
Instructions
- Before cooking the bowls, pickle the vegetables. Toss veggies in a large bowl and add vinegar, water, and salt. Let sit for at least 1 hour. Drain the vinegar and water.
- Heat a large skillet to medium high heat. Once hot, add in 1 tbsp oil, toss in the cauliflower rice and cook until warmed and softened, about 5 minutes. Divide into 4 bowls.
- Keep the skillet hot, add in a bit more oil if needed. Toss in the garlic and ginger, let sauté for 2 minutes. Then stir in ground beef. Cook until browned and break up the ground beef using a wooden spoon. Stir in the coconut aminos, fish sauce, and chili garlic sauce. Remove from heat.
- Meanwhile, make the sauce. Stir together mayo, sriracha, and lime juice.
- Spoon the meat mixture over each of the bowls. Top with pickled veggies and sauce. Garnish with cilantro, sesame seeds, and pickled jalapeños (if using!).
Nutrition
Calories: 523kcal | Carbohydrates: 12g | Protein: 32g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 111mg | Sodium: 1874mg | Potassium: 789mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2091IU | Vitamin C: 52mg | Calcium: 68mg | Iron: 3mg