Bulgogi Banh Mi SandwichesPrep Time:
30 mins. Cook Time:
10 mins. Serves:
A deliciously well-balanced authentic teriyaki sauce that offers a low sodium alternative to regular soya sauce. Made with a tangy blend of naturally brewed soya sauce, robust garlic, ginger and black pepper.
2 cups (500 mL) apple cider vinegar
1/4 cup (60 mL) granulated sugar (40 g)
1 tbsp (15 mL) grated ginger (10 g)
1 tbsp (15 mL) salt (15 g)
2 carrots, thinly sliced (120 g)
2 Asian pears, thinly sliced (600 g)
8 radishes, thinly sliced (320 g)
1 red onion, thinly sliced (240 g)
3 lb (1.5 kg) top sirloin steaks
2 tsp (10 mL) salt (10 g)
1 tsp (5 mL) pepper (2 g)
3/4 cup (175 mL) E.D.SMITH® Saucemaker Teriyaki Sauce
3/4 cup (175 mL) E.D.SMITH® Saucemaker Honey Garlic Sauce
1 1/4 cups (300 mL) mayonnaise
1/4 cup (60 mL) E.D.SMITH® Saucemaker 3rd Degree Sauce
12 demi baguettes
24 leafy lettuce leaves
1 1/2 English cucumbers, thinly sliced (720 g)
1 bunch cilantro, leaves picked (60 g)
Stir the vinegar with the sugar, ginger and salt. Toss with the carrots, pears, radishes and red onion. Cover and refrigerate for at least 2 hours or up to 1 day.
Season steak with salt and pepper. Grill steak for 4 to 6 minutes per side or until medium-rare. Let rest for 5 to 10 minutes. Cut into thin slices across the grain.
Stir Teriyaki Sauce with Honey Garlic Sauce. Heat until simmering. Toss steak slices in sauce. Stir mayonnaise with 3rd Degree Sauce; set aside.
1 Banh Mi Sandwich: Slice 1 demi baguette in half lengthwise. Spread 2 tbsp (30 mL) mayonnaise on bread. Layer in 2 lettuce leaves, 60 g cucumber slices, 115 g steak and 90 g drained pickled vegetables and 5 g cilantro leaves.
Serving Suggestions: Spread pâté on the bread for an authentic touch.