Soy-Glazed Steak Banh Mi with Sesame Slaw and Chili Mayo

This Vietnamese-inspired steak banh mi brings together sweet and savory flavors with a satisfying crunch. Tender diced steak is glazed in a sweet soy sauce, then piled onto a toasted baguette with fresh cucumber, a tangy sesame slaw and a spicy chili mayo. It’s a quick and easy sandwich that’s perfect for a weeknight dinner.

Every bite offers a contrast of textures and tastes: the rich, caramelized steak, the cool crunch of cucumber, the nutty sesame slaw and the kick of chili mayo. Ready in just 20 minutes, this recipe is a fantastic way to enjoy the iconic flavors of a banh mi at home.

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Ingredients

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

10 ounce Diced SteakView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, combine the mayonnaise and sweet Thai chili sauce. Set aside.
2. In a medium bowl, toss the shredded red cabbage and shredded carrots with the sesame dressing. Season with a pinch of salt and pepper. Set aside.
3. Thinly slice the mini cucumber into rounds. Pick the cilantro leaves from the stems.
4. Heat 1 teaspoon of cooking oil in a large skillet over medium-high heat. Pat the diced steak dry with paper towels and season with salt and pepper. Add the steak to the skillet and cook, stirring occasionally, until browned, about 3-4 minutes.
5. Reduce heat to medium. Add the sweet soy glaze to the skillet and stir to coat the steak. Cook for another 1-2 minutes until the glaze is sticky and the steak is cooked through. Remove from heat.
6. Split the demi-baguettes lengthwise, but not all the way through. Toast them in a toaster or under the broiler until lightly golden.
7. Spread the chili mayo on both sides of each baguette. Divide the sesame slaw between the sandwiches, then top with the soy-glazed steak, cucumber slices and cilantro leaves. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, any tender cut like sirloin or ribeye works well. Just cut it into small bite-sized pieces before cooking.

How do I make this gluten-free?

Use gluten-free baguettes and ensure your soy glaze is gluten-free (tamari or coconut aminos work).

Can I prepare the slaw ahead of time?

Absolutely! The sesame slaw can be made up to a day in advance and stored in the fridge. Toss again before serving.