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!
Equipment
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
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 medium shallot sliced
- 1 large or 2 small Vietnamese or French baguettes
- Several sprigs 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 thinly-sliced jalapeño pepper
- 1 teaspoon white sugar
- ½ teaspoon kosher salt
- ½ cup (120mL) rice vinegar or white 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 at least 2 hours and 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.
