Beef Banh Mi Bites Recipes
BEEF BANH MI BITES
Here's a fun bite-size take on Banh Mi, a popular Vietnamese sandwich that's gaining popularity in the U.S., especially southern California.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h15m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In medium bowl, stir together carrot, radish, cucumber, sriracha sauce, vinegar, lime juice and cilantro. Set aside.
- Arrange bread slices on ungreased cookie sheet. Bake 6 to 8 minutes or until lightly toasted.
- In small bowl, stir together mayonnaise and five-spice powder. Spread 1 teaspoon mayonnaise mixture on each bread slice. Place a quarter slice roast beef on each bread slice. Top with 1 teaspoon vegetable mixture.
Nutrition Facts : Calories 60, Carbohydrate 3 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 0 g, TransFat 0 g
BEEF BANH MI BITES
Here is a fun bite-size take on Banh Mi, a popular Vietnamese sandwich that's gaining popularity in the US especially southern California. The first time I heard of this sandwich was on Food Cart Wars last year. The kids who did the cart sold a ton of these sandwiches! And yes, they were from S. California. Enjoy!
Provided by Patty Ward
Categories Meat Appetizers
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350 degrees F. In medium bowl, stir together carrot, radish,cucumber, sriacha sauce, vinegar, lime juice and cilantro. Set aside.
- 2. Arrange bread slices on ungreased cookie sheet. Bake 6-8 minutes of until lightly toastd.
- 3. IN small bowl, stir together mayonnaise and 5-spice powder, Spread 1 tsp. mayonnaise mixture on each bread slice. Place a quarter slice roast beef on each slice. Top with 1 tsp. vegetable mixture.
VIETNAMESE BANH MI SANDWICH WITH GRILLED BEEF
The Vietnamese sandwich is a wonderful combination of flavors and textures. This version is made with very thinly sliced grilled beef with a charred and carmelized meat flavor, a layer of crunchy sweet and sour pickled carrots and daikon (recipe posted separately), a layer of soft and sweet shallots and fresh and crispy lettuce and cilantro. The recipe is from The Steamy Kitchen Cookbook by Jaden Hair. Tip: slice the beef very thinly before the meat has completely thawed, or ask the butcher to slice it thinly when you purchase it. If you have a package of the thinly sliced beef for cheese steaks, that will work too (as long as it isn't pre-seasoned).
Provided by PanNan
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together the garlic, fish sauce, soy sauce, sugar, pepper, and 1 tbsp peanut oil in a large bowl. Add the sliced beef and mix well to coat each slice. Marinate at room temperature for 30 minutes (or overnight in the refrigerator).
- Heat a grill pan (or electric grill appliance) until it is hot. Brush 1 tbsp oil on the pan. Add the beef slices in batches, laying them flat in a single layer, taking care not to overcrowd the pan. Grill for 30 seconds to 1 minute and flip each slice, repeating on the other side (unless you are using the double sided grill appliance, and then you would not flip and repeat). Remove the beef slices when they are just slightly charred, but not overcooked. Drain off and reserve the juices. Repeat, brushing grill pan with additional oil when necessary, until all the beef slices are grilled.
- When the beef is grilled, brush the pan with more oil and add the shallots (or onions). Grill them until just softened. Reserve any remaining juices along with the carmelized bits.
- Assemble the sandwiches by slicing the French baguettes in half lengthwise, brushing each half with some of the pan juices; add 2 lettuce leaves, 1/4 of the grilled beef, 1/4 cup of the carrot daikon pickle, grilled shallots and a sprig of fresh cilantro.
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Cuisine Asian/IndianCategory SandwichServings 6Total Time 2 hrs 45 mins
- Combine carrots and radishes in large bowl; set aside. Heat rice vinegar and 1/4 cup brown sugar in small saucepan over medium heat 1 to 3 minutes or until sugar dissolves, stirring occasionally. Pour over vegetables. Cover and refrigerate until ready to serve.
- Preheat oven to 325°F. Combine beef Shoulder Roast Boneless, 1-1/2 cups water, remaining 1 tablespoon brown sugar, fish sauce, garlic and ginger in stockpot over medium heat stirring constantly until sugar dissolves; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 1-3/4 to 2-1/4 hours or until beef is fork-tender.
- Remove beef; keep warm. Skim fat from cooking liquid. Measure 1-1/4 cups cooking liquid; discard remaining liquid. Return reserved cooking liquid to stockpot. Dissolve cornstarch in remaining 1 tablespoon water; stir into cooking liquid. Bring to a boil; cook 1 to 2 minutes or until sauce is thickened, stirring occasionally. Return beef to cooking liquid; cook additional 1 to 2 minutes or until heated through, stirring occasionally.
- Strain vegetables from rice vinegar mixture; discard liquid. Slightly hollow out centers of split rolls. Spread 1 tablespoon mayonnaise on top and bottoms of each roll. Evenly fill each roll with beef and vegetables. Garnish with toppings, as desired.
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- To make the pickled vegetables, combine rice vinegar, filtered water, sugar and salt in a jar or a bowl. Add the julienned veggies. Cover and leave at room temperature if you plan to eat it with banh mi in 30-60 minutes. Otherwise, cover and refrigerate to pickle for several hours or overnight.
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