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Mini Beef Banh Mi
- Prep time 10Min
- Cook time 15Min
- Technique Bake
- Meat Beef
- Cut Striploin
- Serves 12
Bite-sized Mini Beef Banh Mi packed with bold, irresistible flavours
Ingredients
-
500 g cooked leftover beef steak, thinly sliced
-
12 bake-at-home dinner rolls
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⅓ cup (80ml) whole egg mayonnaise
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1 large Lebanese cucumber, cut into matchsticks
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1 large carrot, peeled, shredded or grated
-
4 radishes, finely sliced into matchsticks
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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%)).
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Heat rolls according to packet instructions. Cool slightly and split.
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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:
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Leftover beef rump, sirloin or minute steaks would work well – or even leftover beef roast, thinly sliced.
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Use any remaining beef and vegetables in tacos or a healthy bowl the next day.
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Any Asian sauce that you have in the fridge will work well, such as sweet chilli, hoisin or oyster sauce.
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Use any small bread rolls you have in the pantry, warmed.
