This Vietnamese-inspired baguette is filled with savoury ginseng-marinated steak and topped with quick-pickled carrot and daikon radish, and fresh cucumber and cilantro for a flavourful and easy weeknight meal. A zippy sriracha mayo makes this sandwich complete.
- 2 tbsp (30 mL) reduced-sodium soy sauce
- 1 tbsp (15 mL) fish sauce
- ¼ cup (60 mL) hoisin sauce
- 2 tbsp (30 mL) canola oil
- 1 garlic clove, minced
- 1 tsp (5 mL) Canadian ginseng root powder
- ¼ tsp (1 mL) pepper
- 1 8 oz (225 grams) Ontario striploin steak, trimmed
- 1 carrot, julienned
- ½ cup (113 grams) julienned daikon radish
- ¼ cup (60 mL) unseasoned rice wine vinegar
- ¼ cup (60 mL) mayonnaise
- 1 tsp (5 mL) sriracha (optional)
- 4 6-inch baguettes or sandwich rolls, split lengthwise
- ½ cucumber, thinly sliced
- ¼ cup (60 mL) chopped fresh cilantro
- 1 hot red Thai pepper, thinly sliced (optional)
- In a large sealable freezer bag combine soy sauce, fish sauce, hoisin sauce, canola oil, garlic, ginseng, and pepper. Add striploin steak, seal the bag and marinate in the fridge for a minimum of 30 minutes, up to 4 hours, or overnight.
- When ready to enjoy, preheat the broiler to high with a rack 6-inches from the broiler. Arrange a wire rack on a baking sheet. Pat the steak dry and arrange on the rack. Broil for 6 minutes per side, 12 minutes total, until cooked to medium. Let beef rest for 10 minutes before slicing.
- Meanwhile, in a small bowl stir together the carrot, daikon radish, and rice wine vinegar. Set mixture aside to pickle for 10 minutes. Drain and rinse pickle mixture under cold water and set in a small bowl until ready to assemble. For the sriracha mayonnaise, stir together mayonnaise and sriracha in a small bowl, set aside.
- To assemble, spread sriracha mayonnaise on one half of baguette. Top with sliced striploin steak, pickled vegetables, cucumber, cilantro and hot pepper (if using). Top with remaining bun half and serve.
- If using whole ginseng root, grate about 2 tsp and add it to the marinade.
- Ginseng root has an earthy undertone, so be careful not to overpower your recipe’s original flavours.