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–+ servings

Grilled Beef Banh Mi

A fresh, pillowy baguette meets the most umami meat nestled in bright, crunchy vegetables, spicy mayo, and fresh cilantro. Find out why this iconic sandwich is a favorite the world over!
Print Recipe
Ready In 30 minutes
*plus 1 hour to overnight for marinating meat and pickling vegetables
Meal Type Sandwiches
Servings 2

Ingredients
  

  • ½ pound (225g) tender steak, such as sirloin or ribeye, thinly sliced
  • ¼ cup (60mL) soy sauce
  • 1 tablespoon dark brown sugar
  • 1 teaspoon fish sauce
  • 1 teaspoon mirin
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame oil
  • 2 cloves  garlic, smashed
  • ½ shallot (50g) sliced
  • 1 large or 2 small Vietnamese or French baguettes
  • Several springs fresh cilantro
  • Pickled vegetables (recipe follows)
  • Sriracha mayonnaise (recipe follows)

Pickled vegetables

  • 1 cup (115g) julienned daikon radish (regular radishes may be substituted)
  • 1 cup (150g) julienned carrot
  • 1 jalapeño, thinly sliced
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt
  • ½ cup (120mL) white or rice vinegar
  • ½ cup (120mL) water

Sriracha mayonnaise

  • ½ cup (120g) mayonnaise
  • 1-2 tablespoons Sriracha

Step by Step Instructions
 

Step 1

  • Start with preparation of the pickled vegetables. I like to simply add all ingredients to a glassware/tupperware container with a fitted lid, shake, and set in the fridge for at least 30 minutes and up to four days. If you do not have a container with a fitted lid, simply combine the ingredients, stir, and refrigerate.

Step 2

  • Prepare the Sriracha mayo. Stir the ingredients to combine, and refrigerate until ready to use.

Step 3

  • Combine the soy, brown sugar, fish sauce, mirin, vegetable oil, sesame oil, garlic, and shallots in a shallow dish.
    Add the meat and turn to coat evenly. Refrigerate for up to 24 hours.

Step 4

  • Heat a grill to medium-high heat, or heat a pan on the stovetop and coat lightly with vegetable oil. Remove the meat from the marinade, and pat dry well with paper towels.
    Sear the meat on each side and cook to desired temperature (130°-150°F or 55°-65°C; the lower end will get you medium-rare, and you’ll be closer to medium-well at the higher end).

Step 5

  • Cut the baguette lengthwise, and spread the top and bottom with as much sriracha mayonnaise as you like, 2-3 tablespoons per sandwich. Add the meat, pickled vegetables, and cilantro, and serve.