Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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

Caroline Wright
Recipe by Oxmoor House August 2011

Gallery

Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

355 calories; fat 12.8g; saturated fat 2.9g; mono fat 4.8g; poly fat 2.5g; protein 27.9g; carbohydrates 31.4g; fiber 0.7g; cholesterol 98mg; iron 2.8mg; sodium 896mg; calcium 102mg.
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