Asian bowl with ground beef, barley and sriracha mayo is something incredible. Tasty and balanced, a perfect lunch which you can make a day in advance and take to work or pre-make for kids when they’re home alone.
This is my go-to meal when I don’t know what to cook or when I crave something Asian.
To make something Asian flavory you don’t need a lot of effort or fancy ingredients. The holy flavor base trinity include ginger, scallion and garlic. Then add some soy sauce and sesame oil and that’s it. How you combine them, results in what flavor you get. In this recipe we flavor the meat with soy sauce, sriracha, sesame oil and ginger based sauce.
You can use ground turkey instead of beef, and adjust sriracha to your liking. Except being very adaptable, you can make it a day in advance. Anyhow, make sure to make a double batch since it disappears almost instantly. Flavor-wise you have slightly sweet, soy beef with spicy mayo, earthy barley and sour cabbage – it hits all the taste buds. Texture-wise there’s crunchy cabbage, creamy mayo, chewy barley and moist beef. And it’s all done in 1 h. beautiful. Recipe follows.
Asian bowl: ground beef with barley and Sriracha mayo
- 200 g barley
- 1 l water
- 1/2 tbsp salt
- 600 g ground beef shoulder or a similar cut
- 3 garlic cloves
- 1 tsp Sriracha reduce to half or omit completely if you don't want spicy
- 2 tbsp (30 ml) sesame oil
- 1 tbsp freshly grated ginger
- 50 ml light soy sauce
- 40 g brown sugar
- 1 tbsp Sriracha
- 60 g mayo
- 2 tsp (10 ml) lime juice
- 300 g red cabbage
- 1 tsp salt
- juice of one lime
- Rinse the barley, cover with cold water and add salt. Bring to a boil, reduce to light medium heat and let it simmer for 45 minutes.
- Drain, rinse and place back into the pot. Cover with a lid and rest for 5 minutes.
- While the barley cooks, prepare everything else.
- In a small pot combine sugar, Sriracha, ginger, soy sauce and 1 tbsp of sesame oil. Place on a light heat and cook until the sugar dissolves. Put aside.
- Heat up 1 tbsp of sesame oil and add finely chopped garlic cloves and fry for 1 minute until fragrant. Add the beef and fry for 10 minutes until lightly brown, about 10 minutes. Use the cooking spoon to break the beef into smaller pieces. Drain the excess fat.
- Add the sauce, stir well and let it simmer for 5 minutes.
- Grate the cabbage into thin strips and add the salt. Drain the juice out of 1 lime (reserve 2 tsp for the mayo) and add to the cabbage. Mix well and crunch up with your hands then let it rest for 10 minutes. Drain from excess water.
- Mix well the mayo, Sriracha and the lime juice.
- Place 75 g of cooked barley in each bowl, following with 150 g of beef. Add 50 g of cabbage and drizzle with 1 heaped tbsp of Sriracha mayo. Sprinkle with some sesame seeds and finely chopped spring onion.
Hopefully you’ll dive head first in this Asian adventure and try this recipe.