Banh Mi-Style Roast Beef Sandwiches

Banh Mi-Style Roast Beef Sandwiches Recipe
Photo: John Autry; Styling: Mindi Shapiro


4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 302
Fat 6 g
Satfat 2.5 g
Monofat 2.4 g
Polyfat 0.3 g
Protein 23.4 g
Carbohydrate 39.4 g
Fiber 2.3 g
Cholesterol 32 mg
Iron 3.3 mg
Sodium 907 mg
Calcium 29 mg


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
1 tablespoon less-sodium soy sauce
1 1/2 teaspoons sugar
1 jalapeño pepper, thinly sliced
1 cup matchstick-cut carrots
1/2 cup thinly sliced radishes
1 (8-ounce) baguette, halved lengthwise and toasted
1/2 cup fresh cilantro leaves


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 (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.

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

Caroline Wright,

Cooking Light

May 2010
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