Skip the Takeout Line; Your Kitchen Is Now a 5-Star Eatery!
Who needs to order in when you can create restaurant-level food right at home? Today, we’re talking Steak Banh Mi—a sandwich that’s a feast for the senses. And, you won’t believe how simple it is to whip up this masterpiece from scratch.
Bread Matters: The Banh Mi Roll
In a Banh Mi, the bread isn’t just a holder for the filling; it’s part of the experience. Crisp on the outside and soft within, it’s basically a mini baguette that plays an essential role. Stay tuned for the 5-ingredient Banh Mi roll recipe to make your sandwich truly homemade.
The Anatomy of Steak Banh Mi:
- Meat: We’re going steak; tender, marinated, a meat lover’s dream.
- Substitution: Chicken or tofu can slide in easily for a change.
- Slaw: Fresh veggies meet vinegar and maple syrup for that tangy crunch.
- Substitution: Switch maple syrup with honey or sugar for a different sweetness.
- Bread: Banh Mi rolls, of course. Stay tuned for that recipe.
- Sauce: The kick comes from sriracha mayo; it’s like the bow on a gift.
So, What’s Wrong with Store-Bought Bread?
Store-bought bread may seem convenient, but when you make your own, you say adios to artificial additives and preservatives. Plus, you get the thrill of making something from scratch, knowing exactly what’s in it.
The Beauty of Homemade
Nothing beats the smell of freshly baked bread and sizzling steak filling your kitchen. But beyond the sensational smells and flavors, you’re creating something pure. No hidden chemicals, no funny business, just simple, wholesome ingredients.
Your Step-by-Step Banh Mi Blueprint:
- Prep the Slaw: Onion, carrot, cucumber, vinegar, and maple syrup make the crunch. Chill.
- Marinate Steak: In goes sirloin with a flavorful mix. Chill again, but not you, the steak.
- Bake the Buns: Homemade Banh Mi rolls for the win.
- Cook the Steak: High heat, 15 minutes, and voila—steak done right!
- Assembly Line: Bun, steak, slaw, sriracha mayo, and let’s not forget the cilantro (like I did! 🤦♀️).
- The Final Act: Devour.
Get Creative with Substitutions
- Vegetarian: Replace steak with tofu. Marinate it just the same, and you won’t miss the meat.
- Gluten-Sensitive: Try a gluten-free bun or use lettuce as your ‘bread.’
- Spice Tolerance: Control the heat by adjusting the amount of chili oil or even omitting it.
Make It Tonight!
If you haven’t yet made homemade Banh Mi, make it tonight night. Trust me, you’ll wonder why you ever settled for takeout. And hey, if you want the full recipe, including that soon-to-be-famous Banh Mi roll recipe, drop a comment below.
Flavourful Banh Mi Steak Sandwich!
- 1 Onion
- 1 Carrot
- ½ Cucumber
- 3 Tbsp Vinegar
- Salt & Pepper to Taste
- 1 Tbsp Maple Syrup
- 1 Pound Sirloin or Flank Steak
- 3 Tbsp Soy Sauce
- 2 Tbsp Sesame Oil
- 2 Tbsp Corn Starch
- 1 Tbsp Minced Garlic
- ½ Tbsp Chilli Oil
- Black Pepper to taste
- 1 Orange (Juiced)
- 4 Banh Mi buns (check out my recipe!)
- Siracha Mayo
- Start by chopping up an onion, carrot and cucumber into thin slices. Add those to a bowl with vinegar, maple syrup, salt and pepper. Mix and set aside in the fridge.
- Grab a steak (I used top sirloin but flank would be great too) and cut into thin slices. Add to a bowl and marinate with soy sauce, sesame oil, corn starch, minced garlic, chilli oil, black pepper and the juice of an orange. Mix this by hand and let marinate in the fridge for 30 min.
- Bake your Banh Mi buns in the oven (Check out my recipe to make it from scratch!)
- In a skillet on high heat add in all of your steak including the marinade. Let cook for about 15 minutes, stirring often till the steak is cooked and the marinate has thickened into a sauce.
- Assemble your sandwich by cutting open the buns, adding in your meat, slaw, and topping with some siracha mayo (I also bought cilantro to add as a topping but completely forget to add it 😪)