Ground Beef Rice Bowls

Several months ago, we tried a few different meal kit delivery services. We eventually decided they weren't a great fit for us, but I did get some ideas from them. One we really liked (from EveryPlate), was one they called "beef banh mi bowls," I guess so named for the cucumber and carrots often found in the famous sandwich. For me, they call to mind the rice bowl dishes often found in Vietnamese restaurants. I like how they combine a hot entrée with a salad all in one. This recipe is my own spin on the concept, loosely based on the meal kit.

The recipe here is pretty loose, and you can work with what's on hand. The beef could be swapped out for grilled chicken or pork. The crispy fresh vegetables provide a nice contrast with the meat and rice. Radishes could also be a good option. You could even go nuts and add a fried egg. I also like to drizzle some Japanese mayo on dishes like this. I certainly won't make any claims about Vietnamese authenticity here, but these rice bowls are worth a try. They're quick and easy and more than the sum of their parts.

Ingredients (makes two bowls)

• 3 cups cooked white rice
• 1 small cucumber (about 3 oz.)
• Pinch of sugar
• 1 lime
• 1/2 lb. ground beef
• 2 oz. finely diced onion
• 2-3 cloves garlic, minced
• 1 carrot, grated
• A few leaves lettuce, shredded
• 2 scallions (green parts), sliced
• 1 Tbs. fish sauce
• 1 Tbs. simple syrup (1:1 sugar to water)
• Salt and pepper
• Vegetable oil

Instructions

Get the rice cooking first (I usually make extra to use later). Zest about half the lime. Cut the cucumber in half lengthwise, then cut into thin slices. Juice half the lime and combine with cucumbers, a pinch of salt, and a pinch of sugar. Mix together and let stand while working on everything else.

Heat vegetable oil in a skillet over medium-high heat. Add the beef. Break up and season with salt and pepper as it cooks. As the beef starts to brown, add the onion. Continue cooking, stirring frequently, until browned. When the beef is almost done, add the garlic. 

Put 1 1/2 cups of rice in each bowl and mix in lime zest. Top with the beef mixture, grated carrot, shredded lettuce, and the cucumbers. Garnish with scallions. Juice the other half of the lime and mix with fish sauce and simple syrup. Drizzle sauce over the bowls. Optionally, serve with Japanese mayo.