Beef Banh Mi Bowls

1 cup white rice
2 cups water

1 cup rice
1 lb. ground beef
1 onion, chopped
2 limes
4 garlic cloves, minced
1 english cucumber or 2 persian cucumbers
2 large carrots
1/4 cup mayonnaise
1-2 tsp sriracha sauce
1/4 cup gf soy sauce
2 TBS sugar, divided
1 TBS butter
1/2 TBS oil
salt & pepper

Zest limes and quarter. Trim and halve cucumber lengthwise, thinly slice into half-moons. Medium dice onion. Peel and grate carrots. Bring 2 cups water to boil. Add rice, cover and reduce heat to low. Cook 15-20 minutes, turn off heat and let set an additional 5-10 minutes.

Combine cucumber, 1/2 tsp. sugar, a dash of salt and juice of one lime, about 1 TBS. Mix well and set aside to marinate.

Combine Mayonnaise, 1 small garlic clove, a squeeze of lime juice and sriracha to taste. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium high heat. Add onion and cook, stir until softened, about 4 minutes. Add beef, garlic and 1 TBS sugar. Cook until browned and cooked through. Stir in soy sauce and season with salt and pepper.

fluff rice with fork. Add lime zest and 1 TBS butter. Place rice in bowls, add beef, grated carrot, and pickled cucumber. Top with a squeeze of lime juice if desired and drizzle with sriracha mayo.