Mini Beef Banh Mi
- Prep time 10Min
- Cook time 15Min
- Technique Bake
- Meat Beef
- Cut Striploin
- Serves 12
Mini Beef Banh Mi
Ingredients
- 500g cooked leftover beef steak, thinly sliced
- 12 bake-at-home dinner rolls
- ⅓ cup (80ml) whole egg mayonnaise
- 1 large Lebanese cucumber, cut into matchsticks
- 1 large carrot, peeled, shredded or grated
- 4 radishes, finely sliced into matchstick
- Hot chilli sauce, green onions, thinly sliced, mint leaves, lime wedges, to serve
Method
-
Reheat steak in preheated oven (180°C/160°fan-forced) for 5 minutes or until warmed through (alternatively reheat in microwave for 1 minute on HIGH (100%)).
-
Heat rolls according to packet instructions. Cool slightly and split.
-
To serve, spread rolls with mayonnaise. Top with cucumber, carrot, radishes and steak. Drizzle with sauce, top with green onions and mint. Serve with lime wedges.
Tips:
- Leftover beef rump, sirloin or minute steaks would work well – or even leftover beef roast, thinly sliced.
- Use any remaining beef and vegetables in tacos or a healthy bowl the next day.
- Any Asian sauce that you have in the fridge will work well, such as sweet chilli, hoisin or oyster sauce.
- Use any small bread rolls you have in the pantry, warmed.
