Teriyaki Beef Banh Mi with Sesame Cucumber Salad
Servings
2 Servings
Ingredients
- 1 English cucumber
- 2 teaspoon rice wine vinegar
- 2 teaspoon sesame oil
- 1 teaspoon soy sauce
- ½ teaspoon black sesame seeds
- ¼ cup shredded carrot
- ¼ cup shredded cabbage
- 1 tablespoon rice wine vinegar
- 1/8 teaspoon kosher salt
- ¼ cup mayonnaise
- ½ to 1 teaspoon chili garlic sauce depending on desired heat
- ½ lime juiced
- 1 12-inch baguette, cut into 2 and split open lengthwise
- ½ pound teriyaki beef thinly sliced
- 1 radish thinly sliced
- 6 sprig fresh cilantro
Instructions
- Using a vegetable peeler, peel cucumber into long ribbons.
- Toss with vinegar, sesame oil and soy sauce.
- Garnish with sesame seeds and set aside.
- In a small bowl, combine shredded carrot, cabbage, rice wine vinegar and salt.
- In another small bowl, combine mayonnaise with chili garlic sauce and lime juice.
- To assemble sandwich, scoop out a small amount of the bread from inside the roll.
- Brush both sides with mayonnaise mixture and then fill with half the sliced beef.
- Top with carrot cabbage mixture, sliced radishes and cilantro.
- Serve with cucumber salad.