Recipes & Tips

Steak Banh Mi Recipe

  • Servings: 2
  • Prep Time: 2 hours
  • Cook Time: 15 minutes

Inspired by Vietnamese tradition, this flavorful Steak Banh Mi recipe features tender New Zealand grass-fed steak, pickled carrots, bright lettuce and crunchy cucumbers on a toasted baguette.  

Tip: Scroll down to watch the recipe video. 


  • 1 lb. New Zealand grass-fed hanger or flat iron steak (Tip: Look for the Taste Pure Nature logo) 
  • 1 tablespoon vegetable oil 
  • 1/4 cup water  

For the Marinade:

  • 2 teaspoons hoisin sauce 
  • 2 teaspoons soy sauce 
  • 2 teaspoons honey 
  • 1 teaspoon fish sauce 
  • 1 clove garlic, minced 
  • 1 teaspoon rice vinegar 
  • 1/8 teaspoon 5 spice powder 

For the Pickled Carrots:

  • 1 small carrot, cut into matchsticks 
  • 1/2 cup rice vinegar 
  • 2 tablespoons sugar 
  • Pinch of salt 

To Assemble & Serve:

  • 2 Vietnamese baguettes (or dinner rolls) 
  • 1/4 cup mayonnaise, or to taste 
  • 4 Batavia lettuce leaves 
  • 1/4 cup cilantro, chopped 
  • 1 Persian cucumber, sliced 


For the Marinade:

  • 1. Place the hanger steak in a deep plate or a storage container. Combine the marinade ingredients in a small bowl and pour over the hanger steak. Cover and let marinate in the fridge for at least 2 hours or up to overnight. 

For the pickled carrots: 

  • 2. Heat the vinegar, sugar, and salt in a small pot over medium heat. Cook and stir until the sugar and salt are dissolved. Remove from heat and let cool.  
  • 3. Place the carrots in a deep plate or a storage container. Pour the cooled pickling liquid over the carrots. Set aside to marinate while preparing the other ingredients. 

For the meat:  

  • 4. Remove the steak from the marinade and pat dry. Reserve the marinade.  
  • 5. Heat a heavy bottomed pan over high heat and add the oil. Once the oil just begins to smoke, add the steak into the pan. Sear both sides, about 1 minute per side. Lower the heat to medium.  
  • 6. Add the marinade and 1/4 cup water to the pan and cover. Cook, covered, for 3 minutes, removing the lid to flip the meat occasionally. Remove the lid and let the sauce reduce for about 1 minute, or until slightly thickened.  
  • 7. Transfer the steak and sauce to a large plate and let rest for 10 minutes before slicing. 

To assemble & serve:  

  • 8. Toast the baguettes in the oven at 325° F for 5 minutes. Let cool for 5 to 10 minutes. 
  • 9. Slice the baguettes along the middle without cutting through them completely.  
  • 10. Slice the rested steak into thin pieces. 
  • 11. Spread mayonnaise on the baguettes and add 1 to 2 lettuce leaves. Layer steak on top of the lettuce leaves, followed by cucumbers and the pickled carrots. Slice the baguette down the middle into two sandwiches and serve.  
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