BANH MI BEEF SANDWICH RECIPE RECIPES

VIETNAMESE BANH MI SANDWICH WITH GRILLED BEEF RECIPE ...

Vietnamese Banh Mi Sandwich With Grilled Beef Recipe ... image

The Vietnamese sandwich is a wonderful combination of flavors and textures. This version is made with very thinly sliced grilled beef with a charred and carmelized meat flavor, a layer of crunchy sweet and sour pickled carrots and daikon (recipe posted separately), a layer of soft and sweet shallots and fresh and crispy lettuce and cilantro. The recipe is from The Steamy Kitchen Cookbook by Jaden Hair. Tip: slice the beef very thinly before the meat has completely thawed, or ask the butcher to slice it thinly when you purchase it. If you have a package of the thinly sliced beef for cheese steaks, that will work too (as long as it isn't pre-seasoned).

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon garlic, finely minced
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon ground black pepper
2 tablespoons peanut oil (more may be needed)
1 lb sirloin, sliced very thin (rib eye, strip steak, or pre-sliced beef for cheese steaks may be used instead)
5 shallots, thinly sliced (you may substitute an onion if you don't have shallots)
4 French baguettes (sandwich size - 8 inches each)
8 lettuce leaves, large leafy type
1 cup carrot, daikon pickle recipe
4 sprigs cilantro

Steps:

Whisk together the garlic, fish sauce, soy sauce, sugar, pepper, and 1 tbsp peanut oil in a large bowl. Add the sliced beef and mix well to coat each slice. Marinate at room temperature for 30 minutes (or overnight in the refrigerator).
Heat a grill pan (or electric grill appliance) until it is hot. Brush 1 tbsp oil on the pan. Add the beef slices in batches, laying them flat in a single layer, taking care not to overcrowd the pan. Grill for 30 seconds to 1 minute and flip each slice, repeating on the other side (unless you are using the double sided grill appliance, and then you would not flip and repeat). Remove the beef slices when they are just slightly charred, but not overcooked. Drain off and reserve the juices. Repeat, brushing grill pan with additional oil when necessary, until all the beef slices are grilled.
When the beef is grilled, brush the pan with more oil and add the shallots (or onions). Grill them until just softened. Reserve any remaining juices along with the carmelized bits.
Assemble the sandwiches by slicing the French baguettes in half lengthwise, brushing each half with some of the pan juices; add 2 lettuce leaves, 1/4 of the grilled beef, 1/4 cup of the carrot daikon pickle, grilled shallots and a sprig of fresh cilantro.

Nutrition Facts : Calories 1609.1, FatContent 38.9, SaturatedFatContent 11.4, CholesterolContent 76, SodiumContent 3458.2, CarbohydrateContent 246, FiberContent 15.2, SugarContent 4, ProteinContent 63.9

BANH MI-STYLE ROAST BEEF SANDWICHES RECIPE | MYRECIPES

Banh Mi-Style Roast Beef Sandwiches Recipe | MyRecipes image

Provided by Caroline Wright

Yield 4 servings (serving size: 1 sandwich)

Number Of Ingredients 12

Ingredients

? teaspoon kosher salt
? teaspoon freshly ground black pepper
¾ pound flank steak, trimmed
2 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon less-sodium soy sauce
1?½ teaspoons sugar
1 jalapeño pepper, thinly sliced
1 cup matchstick-cut carrots
½ cup thinly sliced radishes
1 (8-ounce) baguette, halved lengthwise and toasted
½ cup fresh cilantro leaves

Steps:

Heat a large cast-iron skillet over medium-high heat. Sprinkle salt and pepper evenly over steak. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
While steak cooks, combine vinegar and next 4 ingredients (through jalapeño pepper) in a medium bowl. Combine carrots and radishes in a medium bowl; add 1 tablespoon vinegar mixture, tossing to coat. Let vegetable mixture stand 5 minutes. Add steak to remaining 5 tablespoons vinegar mixture; toss well to coat.
Arrange steak on bottom half of bread; top with carrot mixture and cilantro. Top with top half of bread; cut into 4 equal pieces.

Nutrition Facts : Calories 302 calories, CarbohydrateContent 39.4 g, CholesterolContent 32 mg, FatContent 6 g, FiberContent 2.3 g, ProteinContent 23.4 g, SaturatedFatContent 2.5 g, SodiumContent 907 mg

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