Beef Banh Mi
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2 HRS 45 MINS
Time to Cook
Step 1Combine 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.
Step 2Preheat 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.
Cooking Tip: Two tablespoons reduced-sodium or regular soy sauce may be substituted for fish sauce.
Step 3Remove 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.
Cooking Tip: If cooking liquid is less than 1-1/4 cups, add enough water to equal 1-1/4 cups.
Step 4Strain 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.
Cooking Tip: Banh mi rolls are long crusty rolls, similar to baguettes, made from wheat and rice flour. They are available in Vietnamese bakeries and some Asian markets.Use bread pieces removed from rolls for bread crumbs for later use. To make bread crumbs, place bread pieces in food processor or blender container. Cover; pulse on and off to form fine crumbs.
Nutrition information per serving, using reduced fat mayonnaise: 420 Calories; 135 Calories from fat; 15g Total Fat (4 g Saturated Fat; 4 g Monounsaturated Fat;) 66 mg Cholesterol; 598 mg Sodium; 43 g Total Carbohydrate; 2.5 g Dietary Fiber; 29 g Protein; 4.1 mg Iron; 4.9 mg NE Niacin; 0.3 mg Vitamin B6; 2.6 mcg Vitamin B12; 5.6 mg Zinc; 26.5 mcg Selenium; 3.6 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Vitamin B6.
Filed Under:Burgers, Sandwiches & Wraps