Ingredients

Instructions

1. 1

   In a small bowl, toss carrots and cucumber with rice vinegar and a pinch of salt. Set aside to quick-pickle while you cook.

2. 2

   In a mixing bowl, combine ground beef, minced lemongrass, garlic, fish sauce, sugar, and cornstarch. Mix until well combined but do not overwork.

3. 3

   Form the beef mixture into approximately 12-16 golf-ball-sized meatballs.

4. 4

   Heat a large skillet over medium-high heat with a splash of oil. Add meatballs and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.

5. 5

   While meatballs cook, whisk together mayonnaise and Sriracha in a small cup to create the sauce.

6. 6

   To assemble, divide warm cooked rice into bowls.

7. 7

   Top the rice with the beef meatballs, a generous portion of the pickled vegetables (drained), and fresh cilantro.

8. 8

   Drizzle everything generously with the Sriracha mayo before serving.