Vietnamese-Style Ground Beef Bowls

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water (or 1 1/2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Peel and finely chop the ginger to get 2 teaspoons (or 4 teaspoons for 4 servings). Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Halve the cucumber(s) lengthwise, then thinly slice crosswise. Roughly chop the cilantro leaves and stems. Halve the lime(s) crosswise; squeeze the juice into a bowl. Add the soy glaze; stir to combine. In a separate bowl, combine the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the sliced cucumber(s) and carrots; add the mirin and season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the beef; break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until browned. Season with salt and pepper. Carefully drain off and discard any excess oil. Carefully add the soy-lime sauce, chopped ginger, and chopped garlic. Cook, stirring frequently, 2 to 3 minutes, or until combined and the beef is coated and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked beef and marinated vegetables. Drizzle with the sambal mayo and garnish with the chopped cilantro. Enjoy!