Bánh Mì Vietnamese Glazed Beef Sandwiches

Bánh Mì Vietnamese Glazed Beef Sandwiches

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, March 20, 2016.
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Bánh mì is Vietnamese for all kinds of bread. The word is derived from bánh (bread) and mì (wheat).

Ingredients

BÁNH MÌ VIETNAMESE GLAZED BEEF SANDWICHES

  • 2 tablespoons mild sweet chilli sauce
  • 1 tablespoon fish or soy sauce
  • 2 teaspoons balsamic vinegar
  • 600g beef sirloin steaks (at room temperature)
  • 10 wholemeal dinner rolls

SESAME SLAW

  • ¼ cup mayonnaise
  • 1 teaspoon white wine vinegar
  • 1 teaspoon sesame oil
  • ½ green cabbage
  • 2 carrots
  • 2–3 spring onions

TO SERVE

  • 1 spring onion, thinly sliced
  • 2–3 tablespoons chopped coriander
  • 30g crispy fried shallots

Steps

  1. oven to 200°C. Line an oven tray with baking paper. Preheat BBQ grill or hotplate to high (if using).
  2. In a bowl, mix together sweet chilli sauce, fish/soy sauce and balsamic vinegar and set aside.
  3. In a bowl mix together mayonnaise, vinegar and sesame oil. Finely shred cabbage until you have about 5 cups worth; peel and grate carrots; thinly slice spring onions. Add to bowl, season with salt and pepper and toss to combine.
  4. Heat a drizzle of oil in a fry-pan on medium-high heat. Pat beef dry with paper towels and season with salt and pepper. Cook for about 2 minutes each side, for medium-rare (depending on thickness), or until cooked to your liking.
  5. Remove beef from pan and set aside, covered with foil, to rest for 2 minutes. Thinly slice then add to bowl with marinade and toss to coat.
  6. Slice buns lengthways through the top, about ¾ of the way through, leaving a hinge. Place on tray and warm in oven for 3 minutes.
  7. Fill buns with sesame slaw and beef, top with spring onion, coriander and crispy fried shallots. Serve extra slaw on the side.

Nutritional Information

Energy 2584 kj
618 kcal
Protein 40.7g
Carbohydrate 53.2g
Fat 25.5g