Roast Beef Banh Mi Sandwich

Ingredients

Here are the following ingredients:

Roast Beef

• ⅓ cup (75 mL) canola oil
• 2 tbsp (30 mL) packed brown sugar
• 2 tbsp (30 mL) lemongrass paste
• 2 tbsp (30 mL) sesame oil
• 1 tbsp (15 mL) minced ginger
• 2 tsp (10 mL) dehydrated minced garlic
• 2 tsp (10 mL) onion powder
• 2 tsp (10 mL) kosher salt
• 2 tsp (10 mL) fish sauce
• 1½ tsp (7 mL) freshly ground black pepper
• 2 Round Roasts, about 3 lb (1.5 kg) each

Banh Mi Sauce

• 1 cup (250 mL) hoisin sauce
• ½ cup (125 mL) rice wine vinegar
• ½ cup (125 mL) sesame oil
• 4 tsp (20 mL) fish sauce
• 4 tsp (20 mL) sambal oelek
• 1 tsp (5 mL) garlic powder
• 1 tsp (5 mL) ground ginger

Quick Pickles

• 8 oz (250 g) julienned carrot, about 3 cups (750 mL)
• 12 oz (375 g) julienned daikon, about 3 cups (750 mL)
• ¾ cup (175 mL) rice vinegar
• 2 tbsp (30 mL) granulated sugar
• 1 tsp (5 mL) kosher salt

Service

• 2 cups (500 mL) liver pâté, softened
• 16 French-style rolls (6 inch/15 cm), split
• 2 cups (500 mL) mayonnaise
• 1 lb (500 g) thinly sliced cucumber, about 4 cups (1 L)
• 64 sprigs fresh cilantro

Preparation

1. Roast Beef: Mix canola oil with brown sugar, lemongrass paste, sesame oil, minced ginger, garlic, onion powder, salt, fish sauce and pepper to make a paste. Rub all over roasts, leaving the ends naked.
2. Place roasts, fat side up, in a shallow roasting pan fitted with a rack. Cook, in conventional oven at 450°F (230°C), for 15 minutes or until evenly browned.
3. Reduce oven temperature to 300°F (150°C) and roast, uncovered, to desired doneness, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, 160°F/71°C for medium, or 170°F/77°C for well-done).
4. Rest for 40 minutes before thinly slicing or cool, cover and refrigerate. If refrigerating overnight, meat can be thinly sliced before service.
5. Banh Mi Sauce: Whisk hoisin with rice wine vinegar, sesame oil, fish sauce, sambal oelek, garlic powder and ground ginger. Transfer to squeeze bottle and refrigerate or hold for service. Shake well before each use.
6. Quick Pickles: Toss carrot with daikon; place into large pickling jar. In a small pot, warm vinegar with ¼ cup (60 mL) water, sugar and salt. Whisk until dissolved. Pour vinegar mixture over carrot and daikon. Seal jar tightly. Let stand at room temperature for at least 15 minutes. Cool and refrigerate or hold for service.

Service

1. Spread 2 tbsp (30 mL) pâté over bottom bun and 2 tbsp (30 mL) mayonnaise over top bun.
2. Arrange ¼ cup (60 mL) cucumber on bottom bun. Top with 4 oz (125 g) thinly sliced roast beef and drizzle with 2 tbsp (30 mL) Banh Mi Sauce. Top with ¼ cup (60 mL) Quick Pickles and garnish with 4 sprigs cilantro. Cap with top bun.

Beef Cuts