Nutrition balance score
Good
Glycemic Index
63
Moderate
Glycemic Load
54
High
Nutrition per serving
Calories695.8 kcal (35%)
Total Fat25.3 g (36%)
Carbs86.2 g (33%)
Sugars13.3 g (15%)
Protein31.7 g (63%)
Sodium1460.9 mg (73%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
In a small saucepan, combine rice, 1¼ cups water, and ½ teaspoon salt. Bring to a boil. Cover and cook over low heat until rice is tender and water is absorbed, about 17 minutes. Keep covered until ready to serve.
Step 2
Finely chop 1 teaspoon garlic. Peel cucumber, then halve lengthwise and scoop out seeds; cut crosswise into thin half-moons. In a medium bowl, whisk to combine chopped garlic, 2 tablespoons vinegar, 1 tablespoon sugar, and ½ teaspoon salt. Add cucumbers to pickling liquid and let sit until step 5, stirring occasionally.
Step 3
In a small bowl, stir to combine Sriracha, mayonnaise, and 2 teaspoons water. Season to taste with salt and pepper.
Step 4
Heat 1 tablespoon oil in a medium nonstick skillet over high. Add beef and cook, breaking meat up into large 2- inch pieces, until well browned on one side, about 3 minutes. Season with salt and pepper. Stir in hoisin sauce and ¼ cup water. Simmer until beef is cooked through and sauce is slightly thickened, 2–3 minutes. Season to taste with salt and pepper.
Step 5
Fluff rice with a fork. Serve rice in shallow bowls topped with beef, sauce, and pickled cucumbers. Drizzle Sriracha mayo over top. Enjoy!
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