Gluten-Free Beef Banh Mi
Transport your taste buds to the streets of Vietnam with this vibrant Gluten-Free Beef Banh Mi, a delicious spin on the classic sandwich crafted for gluten-free eaters. Featuring tender slices of marinated beef, infused with the robust flavors of tamari, fish sauce, and garlic, this recipe gives you a bold protein filling that pairs perfectly with creamy lime-infused mayonnaise. Pickled carrots and daikon radish add a tangy crunch, while fresh cucumber, cilantro, and jalapeño balance the sandwich with refreshing and zesty notes. Served on a gluten-free baguette, this easy-to-make meal is ready in under an hour, making it ideal for lunch, dinner, or impressing guests with a healthier, allergen-friendly take on Vietnamese street food classics.
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Recipe Information
Ingredients
- 2 pieces gluten-free baguette
- 500 grams beef sirloin, thinly sliced
- 4 tablespoons tamari (gluten-free soy sauce)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 0.5 teaspoon black pepper
- 0.5 cup rice vinegar
- 2 tablespoons sugar
- 1 large carrot, julienned
- 1 medium daikon radish, julienned
- 1 medium cucumber, sliced into narrow ribbons
- 0.5 cup cilantro, fresh
- 0.5 cup mayonnaise
- 1 tablespoon lime juice
- 1 unit jalapeño, thinly sliced
- 1 teaspoon sesame oil
Instructions
In a medium bowl, combine tamari, fish sauce, brown sugar, garlic, black pepper, and sesame oil to create the marinade.
Add the thinly sliced beef to the marinade, mix well to coat the meat evenly, and let it marinate for at least 20 minutes in the refrigerator.
While the beef is marinating, prepare the pickled vegetables. In a small bowl, mix rice vinegar and sugar until the sugar dissolves.
Add the julienned carrot and daikon radish to the vinegar mixture. Mix well and let it sit for 15 minutes, stirring occasionally.
Preheat a grill pan or skillet over medium-high heat.
Remove the beef from the marinade and cook in the preheated pan, turning occasionally, until the beef is cooked through, about 5-7 minutes.
While the beef is cooking, cut each gluten-free baguette in half horizontally and spread a layer of mayonnaise mixed with lime juice on the inside of each piece.
Once the beef is cooked, assemble the sandwiches. Place a generous amount of cooked beef on the bottom half of the baguette.
Top with pickled vegetables, sliced cucumber, fresh cilantro, and jalapeño slices to your liking.
Place the top half of the baguette to complete the sandwich. Serve immediately, slicing each baguette into two portions if desired.
Nutrition Facts
Calories |
3065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.7 g | 234% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 6544 mg | 285% | |
| Total Carbohydrate | 195.3 g | 71% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 52.0 g | ||
| Protein | 155.5 g | 311% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3798 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
