Beef Banh Mi

Instructions

1. Marinate the beef
   In a bowl, combine soy sauce, fish sauce, 1 tablespoon sugar, minced garlic, and grated ginger. Add the thinly sliced beef, toss to coat evenly, and let marinate for at least 20 minutes (or up to 4 hours in the refrigerator).
2. Prepare the pickled vegetables
   In a separate bowl, combine rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt. Add the julienned carrot and daikon. Toss well and let sit for at least 15 minutes, stirring occasionally.
3. Make the sriracha mayo
   In a small bowl, mix mayonnaise with sriracha sauce until well combined. Adjust the amount of sriracha according to your preferred level of spiciness.
4. Cook the beef
   Heat vegetable oil in a large skillet over high heat. Once hot, add the marinated beef in a single layer (you may need to work in batches). Cook for 2-3 minutes per side until caramelized and cooked through. Transfer to a plate and let rest for 5 minutes before slicing.
5. Toast the baguettes
   Preheat oven to 350°F (175°C). Place the halved baguettes cut-side up on a baking sheet and toast for 3-5 minutes until lightly crispy on the outside but still soft inside.
6. Assemble the sandwiches
   Spread a generous layer of sriracha mayo on both sides of each baguette. Layer the bottom half with cooked beef, followed by pickled vegetables, cucumber slices, and cilantro leaves.
7. Serve
   Close the sandwiches, cut each in half diagonally if desired, and serve immediately while the bread is still warm and crispy.