Serves 4
ingredients
- 500g Stockyard Gold sirloin, cut into strips (any Stockyard Wagyu loin cut would also work)
- 1 tbsp sesame oil
- 2 cloves of garlic, minced
- 2 carrots, ribboned
- 2 cucumbers, ribboned
- 1 red onion, sliced thinly
- ½ cup white wine vinegar
- ½ cup sugar
- ½ cup water
- 1 French baguette
- 2 tbsp mayonnaise
- 2 tbsp Chicken or Duck Liver Pâté
- ¼ bunch of coriander, leaves and stalks
- 1 red chilli, deseeded and finely sliced
Take your taste buds on a journey with our beef Bánh Mì, a fresh and flavourful twist on the iconic Vietnamese roll. Featuring tender, marinated Stockyard beef, crisp pickled vegetables, and rich pâté, this dish delivers the perfect balance of savoury, tangy, and spicy in every bite.
method
- To make the quick pickle, combine the white wine vinegar, sugar and water in a jar and mix well. Place the carrots, cucumber & sliced onions in the jar. Make sure the liquid covers the vegetables. Set aside in the fridge for a minimum of 2 hours.
- To assemble the Báhn Mi, prepare the beef strips by mixing the sesame oil and minced garlic in a bowl. Add the sirloin strips to the bowl and cover completely, leave for 10-15 minutes.
- Heat a non-stick pan to medium-high and place the strips in the pan. Cook on either side for about 1 minute until cooked. Set aside.
- Cut the baguette down the centre. Generously spread the mayonnaise on one side of the baguette. Then spread a layer of the Liver Pâté on the other side. Next, arrange the pickled vegetables and beef strips in the baguette and garnish with coriander and fresh chilli. Slice into 4 portions and serve.