2 Serves
40 Mins
Rinse the jasmine rice in a fine mesh sieve until the water runs clear. Place in a saucepan with water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until tender, then remove from heat and let sit covered.
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FilipinoVitamin K
53 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
73 µg / 400 µgCalcium
127 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
402 mg / 1,250 mgPotassium
1158 mg / 4,700 mgSodium
1850 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
6 g / 28 gSugar
11 g / 50 gSaturated Fat
14 g / 20 gCholesterol
109 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
While the rice cooks, prepare the vegetables: peel and grate the carrots, dice the onion, and slice the cucumber into half-moons. In a small bowl, toss the cucumber with lime juice and a pinch of sugar to pickle.
In a separate small bowl, whisk together the mayonnaise, a small amount of grated garlic, a squeeze of lime juice, and Sriracha to create the sauce.
Heat oil in a large skillet over medium-high heat. Sauté the onion until softened, then add the ground beef and sugar. Cook until browned and fully cooked, then stir in the soy sauce and season with salt and pepper.
Fluff the cooked rice with a fork, stir in the lime zest and butter, and divide into bowls. Top with the beef, grated carrots, and pickled cucumbers, then drizzle with the prepared Sriracha mayo.
80
g13
g67
g
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Egyptian