Grill/Barbecue

Grilled Wagyu Beef Banh Mi

September 13, 2021
0 Stars
Photo by Double8Cattle
  • Prep time 1 hour 15 minutes
  • Cook time 5 minutes
  • Serves 5
Author Notes

These tasty sandwiches are made with marinated and grilled Wagyu beef strips, a warmed baguette, sriracha mayo, and pickled vegetables! Popular in Vietnamese cuisine, Banh Mi is perfect for lunch, dinner, game day, and anytime you're craving a hearty sandwich! —Double8Cattle

Ingredients
  • 2 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Carpaccio/Sukiyaki Beef Strips
  • 5 French Baguette or Banh Mi Rolls (cut in half horizontally, warmed)
  • 12 Cilantro Sprigs (to garnish)
  • 3 Garlic Cloves (minced)
  • 1/2 Yellow Onion (minced)
  • 1/4 cup Cilantro (minced)
  • 2 tablespoons Brown Sugar
  • 1 tablespoon Fish Sauce
  • 3 tablespoons Soy Sauce
  • 2 tablespoons Mirin
  • 3 tablespoons Grapeseed Oil
  • 1 tablespoon Rice Wine Vinegar
  • 1/2 cup Mayonnaise
  • 1/4 cup Sriracha
  • 1/2 cup Carrot (peeled and cut into julienned strips)
  • 1/2 cup Daikon (cut into julienned strips)
  • 3 Jalapenos (cut into coins)
  • 3 Garlic Cloves (cut into thin slices)
  • 1 cup Water
  • 1 cup Rice Vinegar
  • 1/2 cup Sugar
  • 1/4 cup Kosher Salt
  • 3 Dried Red Peppers
In This Recipe
Directions
  1. Tools - 2 Medium Bowls, 1 Small Bowl, Casserole Dish, Small Saucepan, Gas Grill
  2. FIRST STEP Take the Fullblood Wagyu beef carpaccio/sukiyaki strips out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
  3. PREPARING THE MARINADE In a medium size bowl, mix the minced garlic, minced onion, minced cilantro, brown sugar, fish sauce, soy sauce, mirin, grapeseed oil, and rice wine vinegar. Place the Wagyu beef strips in a casserole dish, and pour the marinade over the beef. Make sure all of the beef is coated in the marinade, and place it in the refrigerator for 1 hour. Make the pickled slaw and sriracha mayo at this time.
  4. PREPARING THE PICKLED SLAW Place the peeled and julienned carrot, julienned daikon, jalapeno (cut into coins), and sliced garlic in a medium size bowl. In a small saucepan, heat the water, vinegar, sugar, dried red peppers, and salt over medium heat. Once the sugar and salt have dissolved, pour the mixture over the vegetables in the medium size bowl. Let the pickled slaw sit in the refrigerator for 30 minutes.
  5. PREPARING THE SRIRACHA MAYO In a small bowl, mix together the mayonnaise and sriracha. Mix well, and set it aside.
  6. FINAL STEPS Preheat your oven to 350°F. Once the Wagyu beef has marinated, heat a gas grill over medium-high heat for 10 minutes. Once the grill is hot, place the Wagyu beef strips horizontally across the hot grates. Grill each strip for 30 seconds on each side (the beef strips are thin, so they don’t take too long). Warm the cut French rolls in the preheated oven for 3 minutes. Spread the sriracha mayo on the inside of the warmed rolls, and top each roll with 4 pieces of grilled Wagyu beef. Top the beef with the pickled slaw, and garnish with sprigs of cilantro. Serve immediately, and enjoy!

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