Banh Mi–Style Roast Beef Sandwiches

Photo: Oxmoor House
Use a gluten-free baguette to make this roast beef bahn mi – a traditional Vietnamese-style sandwich.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Nutritional Information

Calories 355
Fat 12.8 g
Satfat 2.9 g
Monofat 4.8 g
Polyfat 2.5 g
Protein 27.9 g
Carbohydrate 31.4 g
Fiber 0.7 g
Cholesterol 98 mg
Iron 2.8 mg
Sodium 896 mg
Calcium 102 mg

Ingredients

1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3/4 pound flank steak, trimmed
2 tablespoons rice vinegar
1 tablespoon fish sauce (such as Thai Kitchen)
1 tablespoon lower-sodium soy sauce {Check for Gluten}
1 1/2 teaspoons sugar
1 jalapeño pepper, thinly sliced
1 cup matchstick-cut carrots
1/2 cup thinly sliced radishes
1 (7.5-ounce) gluten-free baguette, halved lengthwise and toasted
1/2 cup fresh cilantro leaves

Preparation

1. 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.

2. While steak cooks, combine vinegar and next 4 ingredients 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.

3. Arrange steak on bottom half of bread; top with vegetable mixture and cilantro. Top with top half of bread; cut into 4 equal pieces.

Note:

Caroline Wright,

Cooking Light Gluten-Free Cookbook

August 2011