Beef Bánh Mì

PRODUCT ALLERGENS: Wheat

RECIPE ALLERGENS: Wheat, allium, soy

DIETARY NOTES: Vegan, egg-free, dairy free; not gluten-free, not soy-free

INGREDIENTS:

Pickles and sauce

½ English cucumber, sliced thin

2 carrots, peeled and shredded

¼ cup lime juice (2 limes)

¼ cup Bragg’s Amino Acids

2 tablespoons organic granulated sugar

1 cup Hellman’s vegan mayo

3 tablespoons Sriracha

4 each rolls, split lengthwise and toasted (see note)

Sandwiches

1 tablespoon vegetable oil

2 cups thawed Tender™ Beef Short Rib

Thinly sliced red onion

Cilantro leaves

INSTRUCTIONS

To make this recipe vege/pesca-tarian, use fish sauce in place of Bragg’s Amino Acids. Look for distinct bánh mì rolls—soft white rolls with a thin, crisp exterior crust and an even, fluffy interior crumb—at Vietnamese bakeries or restaurants. In a pinch, you can use (roughly 8-inch) soft white sub rolls.

1. For the pickles and sauce: Whisk lime juice, Bragg’s Amino Acids, and sugar in large bowl until sugar dissolves. Add cucumber and carrots and toss to coat. Let sit for 15 minutes.

2. In separate large bowl, combine mayo and Sriracha. Spread about 2 tablespoons Sriracha Mayo on cut sides of bread and set aside large bowl of remaining Sriracha Mayo.

3. For the sandwiches: Heat oil in non-stick skillet over medium-high heat until shimmering. Add beef to skillet; cook without stirring, until browned on underside, 3-5 mins.

4. Flip in sections with spatula; continue to cook without stirring, until browned on second side, 3-5 mins. more. Let cool slightly, then transfer to large bowl of Sriracha Mayo and toss to evenly coat beef.

5. Evenly distribute pickles, sauced beef, red onion, and cilantro leaves over roll bottoms. Top with roll tops, and serve.