Step 1

Weigh out 5 oz of shredded carrots (about 1/2 of a bag) and thinly slice the shallot.

Step 2

Add the rice wine vinegar, water, salt and sugar into a large mason jar.

Step 3

Microwave for 1 minute or until the salt and sugar are dissolved.

Step 4

Add the carrots and sliced shallot to the jar, cover and shake.

Step 5

Leave marinating for several hours (or longer) until ready to serve.

Step 6

A few hours before cooking (or even overnight), marinate the meat.

Step 7

Mince the garlic.

Step 8

At the bottom of a mixing bowl, whisk the soy sauce, fish sauce, brown sugar, ginger and garlic together.

Step 9

Add the shredded beef and toss to coat - it will absorb the marinade.

Step 10

Leave covered in the fridge until you're ready to cook.

Step 11

To cook the meat, sauté in a frying pan over medium high heat with cooking spray until cooked to your liking (approximately 10 minutes).

Step 12

The meat is paper thin, so it cooks very quickly. I like mine slightly crispy on the edges.

Step 13

Place 1/2 cup serving of brown rice per bowl.

Step 14

Add 1/2 cup of cooked beef to each bowl.

Step 15

Thinly slice the cucumbers and toss them with the sesame oil and sesame seeds. Each bowl gets the equivalent of one Persian cucumber.

Step 16

Add a serving of pickled vegetables to each bowl (suggested serving: 1/2 cup).

Step 17

Combine the mayo, sriracha and lime juice in a small bowl.

Step 18

Add 1 tablespoon of the mayo mixture to each serving.

Step 19

Garnish each bowl with fresh cilantro and extra sriracha, if desired.