Garlic Bread Banh Mi with Satay Beef

Name: Garlic Bread Banh Mi with Satay Beef
Prep time: PT-961641H2M8S
Cook time: 15 min
Total time: 55 min
Yield: 2
Ingredients: Satay Beef 1 lb (500 g) fresh or thawed hot pot-style slices* of Beef Top Sirloin or Rib Eye Roast or Steak (beef cut across the grain into very thin slices); 1 shallot, minced; 4 cloves garlic, minced; 3 tbsp (45 mL) soy sauce; 2 tbsp (30 mL) fish sauce; 1 tbsp (15 mL) sesame oil; ¼ cup (60 mL) packed brown sugar; ½ tsp (2 mL) pepper; 1 tbsp (15 mL) canola or sunflower oil (approx); Pickled Carrots and Radish 1 cup (250 mL) julienned carrots; 1 cup (250 mL) julienned daikon radish (or 8 red radishes); ¼ cup (60 mL) white vinegar; 1 tbsp (15 mL) granulated sugar; ½ tsp (2 mL) salt; Sandwiches 1 whole garlic bread loaf (approx 284 g package); ½ red onion, sliced into thin strips; 1 cucumber, cut lengthwise into long strips; 4 to 6 fresh cilantro sprigs (stems with leaves); 1 jalapeño, sliced crosswise; ½ tsp (2 mL) soy sauce; ¼ cup (60 mL) crushed peanuts (optional)

in Advocates, All Recipes, Sandwiches, World Cuisine

Garlic Bread Banh Mi with Satay Beef

Prep Time: 40
Marinating Time: 30
Cook Time: 15
Total Time: 85
Serving: 2

Print Recipe

A bit like an Asian-style sub sandwich, Banh Mi has both Vietnamese and French cultural influences. Thinly sliced beef cooks super-fast in just about the time it takes to heat the garlic bread.

Directions

1. Satay Beef: Combine sliced beef, shallot, garlic, soy sauce, fish sauce, sesame oil, brown sugar, and pepper in a large bowl. Mix well, making sure beef is evenly coated. Cover and refrigerate for at least 30 minutes or for up to 12 hours

2. Pickled Carrots and Radish: Combine carrots, daikon, vinegar, ¼ cup (60 mL) water, sugar and salt in a 2 cup (500 mL) mason jar. Seal jar with lid and shake gently to ix thoroughly. Cover and refrigerate for up to 12 hours, until ready to assemble the sandwich.

3. Remove beef from marinade; discard marinade. Heat 1 tbsp (15 mL) oil over medium-high heat in a cast-iron skillet. Cook beef, in 2 batches, for 5 to 7 minutes, turning frequently with tongs, until the beef is cooked through and is slightly charred. Transfer to a bowl and set aside. Add more oil to the skillet between batches, if necessary.

4. Sandwiches: Warm garlic bread loaf according to package instructions.

5. Place garlic bread loaf halves with the cut side up on a cutting board lined with a sheet of parchment. Run the backside of a serving spoon along the cut side of each loaf half, to make an indentation to hold the filling. Arrange Satay Beef on bottom half of the loaf, filling the indentation that was made. Top beef with cucumber, onion and jalapeño. Top the second half of the loaf with drained Pickled Carrots and Daikon, filling the indentation. (Serve any extra Pickled Carrots and Radish as a side dish to go along with the sandwich.) Top with cilantro, soy sauce and crushed peanuts, if using. Put the sandwich top and bottom together, rolling up in the parchment paper. Cut through the parchment paper, cutting the sandwich diagonally in half.

Tip

Hot pot-style beef is thinly sliced rib eye or top sirloin, typically sold in Asian or Quebec grocery stores in the freezer section or fresh meat counter. If you’re unable to find pre-sliced beef, partially freeze a beef steak and carefully carve across the grain into thin slices using a sharp knife.