Adding a twist to the classic Beef Banh Mi by swapping out pork for beef while still maintaining the traditional Vietnamese flavors.
For the pickled vegetables:
3/4 cup radish, thinly sliced
3/4 cup carrot, peeled and julienned
1/4 cup rice vinegar
1 tablespoon granulated sugar
1 tablespoon water
1/4 teaspoon salt
For the beef:
2 tablespoons low-sodium soy sauce
2 tablespoons fish sauce
2 tablespoons dark brown sugar
2 tablespoons lemongrass, white parts only, finely minced
2 cloves garlic, finely minced
2 teaspoons sesame oil
1/4 teaspoon salt
1 tablespoon canola oil
1 lb. sirloin, thinly sliced
For the sauce:
1/2 cup mayonnaise
2 tablespoons hoisin sauce
1 teaspoon garlic powder
For the sandwiches:
1 French baguette, cut into 4 pieces, then split lengthwise, toasted if desired
1/4 cup cilantro leaves
1/2 cup English cucumber, thinly sliced
- Combine carrots and radishes in a bowl; set aside. In a small bowl, whisk together the rice vinegar, sugar, and salt, until sugar dissolves. Pour over vegetables. Cover and refrigerate until ready to serve.
- In a bowl, whisk together the soy sauce, fish sauce, brown sugar, lemongrass, garlic, sesame oil, and salt. Add the thinly sliced steak and coat with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes.
- In a large skillet, heat canola oil over medium heat. Add the marinated beef. Cook without stirring for 4 minutes. Give it a stir and continue to cook for 1 minute.
- In a small bowl, whisk together the mayonnaise, hoisin sauce, and garlic powder.
- Spread mayo mixture on bottom half of the bread. Layer cucumbers, cilantro beef, then pickled veggies. Place on the top half and slice crosswise before serving.
- Use a mandolin to help easily slice the radishes, carrots, and cucumber.
- To easily slice beef into thin slices, place the sirloin in the freezer for 10-15 minutes before slicing, then slice across the grain.
Keywords: banh mi, sandwich, beef banh mi, beef recipe