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

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Add'l ingredients: mayonnaise, siracha.
2. 2Lay the rice in a fine-mesh sieve and rinse until water runs clear. Add to a small pot with 1 cup water (2 cups for 4 servings) and a pinch of salt. Let come to a boil, then cover and turn the heat down to low.
3. 3Cook until rice is tender, 15 minutes. Keep covered off heat for at least 10 minutes or until ready to serve.
4. 4Meanwhile, wash and dry all produce. Peel and finely cut up the garlic. Zest and quarter lime (for 4 servings, zest 1 lime and quarter both).
5. 5Trim and halve cucumber lengthwise; thinly slice the crosswise into half-moons. Halve, peel, and medium dice onion. Trim, peel, and grate carrot.
6. 6In a medium bowl, mix together cucumber, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt.
7. 7In a small mixing bowl, mix together mayonnaise, a pinch of garlic, a squeeze of lime juice, and as much sriracha as you’d like. Add salt and pepper to taste.
8. 8Heat a drizzle of oil in a large pan over medium-high heat. Add the onion, then cook, stirring, until softened, 4-5 minutes. Add beef, remaining garlic, and 2 tsp sugar (4 tsp for 4 servings).
9. 9Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-5 minutes. Fold in soy sauce. Turn off heat; taste and add salt and pepper to taste.
10. 10Fluff rice with a fork; fold in lime zest and 1 TBSP butter. Divide rice between bowls. Arrange beef, grated carrot, and pickled cucumber on top. Top with a squeeze of lime juice. Drizzle with sriracha mayo.