banh-mi beef sandwich

banh-mi beef sandwich | bakerly
Bakerly Pictos Prep Time

Prep time

15 minutes
Bakerly Pictos Cook Time

Cook time

10 minutes
Bakerly Pictos Serving Size


2 people

Beef! “it’s what’s for dinner,” said one decade’s old ad. Today, you can have beef and brioche bread for dinner! It’s a great combo in our opinions, which is why we featured it here! Banh-mi is Vietnamese for “bread,” or more specifically, an airy baguette, making it a French-Vietnamese combination. Here, we took a French brioche baguette and paired it with mouth-watering beef and vegetables for a sandwich that has it all…sweet, savory, and a little veggie crunch. What’s that? oh, it’s just the sandwich calling your name!


    • 2 bakerly soft brioche baguette
    • 2/3 pounds steak
    • 1 carrot
    • 1/2 cucumber
    • 2 tablespoons ketchup
    • 1 tablespoon soy sauce
    • 1 tablespoon honey
    • 2 teaspoons sweet chili powder
    • 1 bunch fresh cilantro
    • 1-2 teaspoons cooking oil


    1. Season the steak with salt and let sit for 40 minutes.
    2. Peel the carrot and cut julienne. Cut the cucumber in half lengthwise, then cut into slices. Remove the stems from the cilantro and then chop the leaves.
    3. Combine ketchup, soy sauce, honey and chilli and spread the sauce inside each baguette.
    4. Heat the frying pan and add cooking oil. Wait until the oil begins to smoke before adding the steak.
    5. Once the oil is smoking, sear the steak about 3 to 6 minutes on each side, depending on thickness and desire doneness. When the steak is finished, let cool and then cut into thin strips.
    6. Divide and add the raw vegetables on the bakerly baguettes, then the beef and finally the cilantro.
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