Instructions

• Add'l ingredients: mayonnaise, siracha 1 Place 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
• Bring to a boil, then cover and reduce heat to low
• Cook until rice is tender, 15 minutes
• Keep covered off heat for at least 10 minutes or until ready to serve
• 2 Meanwhile, wash and dry all produce
• Peel and finely chop garlic
• Zest and quarter lime (for 4 servings, zest 1 lime and quarter both)
• Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons
• Halve, peel, and medium dice onion
• Trim, peel, and grate carrot
• 3 In a medium bowl, combine cucumber, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt
• In a small bowl, combine mayonnaise, a pinch of garlic, a squeeze of lime juice, and as much sriracha as you’d like
• Season with salt and pepper
• 4 Heat a drizzle of oil in a large pan over medium-high heat
• Add onion and cook, stirring, until softened, 4-5 minutes
• Add beef, remaining garlic, and 2 tsp sugar (4 tsp for 4 servings)
• Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-5 minutes
• Stir in soy sauce
• Turn off heat; taste and season with salt and pepper
• 5 Fluff rice with a fork; stir 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