Ingredients:

  • 1 lb ribeye steak, sliced into 1/4-inch thin strips
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 cup carrots, julienned
  • 1 cup daikon radish, julienned
  • 1/2 cup rice vinegar
  • 1/4 cup water
  • 2 tbsp sugar
  • 1 tsp salt
  • 4 8-inch French baguettes or Banh Mi rolls
  • 1/2 cup mayonnaise
  • 1 tbsp Sriracha
  • 1 bunch fresh cilantro sprigs
  • 1 medium cucumber, thinly sliced into spears
  • 1 jalapeño, thinly sliced
  • 2 tbsp unsalted butter, softened

Instructions:

  1. Whisk together soy sauce, fish sauce, brown sugar, vegetable oil, minced garlic, and grated ginger in a bowl. Add ribeye strips, coat thoroughly, and refrigerate for at least 2 hours.
  2. In a small saucepan, combine rice vinegar, water, sugar, and salt. Heat gently until sugar dissolves without boiling. Pour the hot liquid over julienned carrots and daikon; let sit at room temperature for 30 minutes, then refrigerate.
  3. Preheat a cast iron skillet or grill pan over medium-high heat until a drop of water evaporates instantly.
  4. Flash-grill the marinated ribeye strips in a single layer, working in batches to avoid crowding, searing until browned and caramelized.
  5. Spread softened butter on the inside of the baguettes and toast them until golden and crisp.
  6. Spread mayonnaise and Sriracha on the toasted baguette. Fill with grilled ribeye, quick-pickled vegetables, cucumber spears, jalapeño slices, and fresh cilantro.