Posted by This Vietnamese Banh Mi sandwich has inspired this Asian beef sandwich. It’s light, crunchy, and fresh, with a burst of flavors in each bite. These are the perfect adjectives to describe this sandwich. I wanted to avoid the cheese and mayo for once, and trust me, and I didn’t miss them.
It takes a little longer than any average sandwich, but I recommend it. You can add your choice of protein or tofu. The vegetables, herbs, and sauces make it a summer delight. It is like summer comfort food minus the guilt.
The sauce I used to toss the beef in kept this sandwich moist, and I drizzled the extra sauce over it just before eating. Spring onions and coriander leaves add much freshness.
I squeezed lime juice over the julienned carrot and cucumber for the tang. You may add microgreens and crushed toasted peanuts too.
I hope you do make this delicious sandwich this summer.
Preparation time : 20-25 minutes
Cooking time : 5 minutes
Serves: 2-3
Ingredients
- Beef 250 gms (thinly sliced)
- Lettuce a few leaves
- Carrot 1/2
- Cucumber 1/2
- Spring onion
- Coriander leaves a few
Sauce
- Garlic 2 cloves grated
- Ginger julienned 1 tsp
- Honey 1tbsp
- Soy sauce ½ tsp
- Sweet chili sauce 1 tbsp
- Vinegar a dash
- Sesame oil 2 tbsp
- Salt and pepper
Pickling juice
- Vinegar ½ cup
- Lukewarm water ½ cup
- Sugar 2 tbsp
- Salt ½ tsp
Method
- Place the julienned carrot and Cucumber in a clean jar. Combine the ingredients of the pickling liquid and pour over the vegetables. Let them sit for a couple of hours before using.
- In the meantime pan sear the beef strips and keep them aside. Mix all the ingredients for the sauce on a pan and simmer for half a minute. Toss the beef slices in it.
- Toast the bread and arrange the lettuce as a base. Top it with strips or sliced cucumbers. Arrange the beef slices on top. Add the pickled carrot and cucumber and cover. Sprinkle sliced spring onion, sliced chili and coriander leaves. Enjoy.
Magic Ingredient 