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Ingredients:

-2 submarine buns

-1 beef flank steak

-125ml soy sauce

-125ml rice vinegar

-1 tbsp finely chopped garlic

-1 tbsp finely chopped ginger

-2 tbsp Firebarns Sriracha

-2 tbsp honey

juice of half a lime

-1/2 cup julienned carrot

-1/2 cup julienned cucumber

3/4 cup finely chopped cilantro

2 tablespoons commercial mayonnaise

-1 tbsp. Firebarns Sriracha

-2 tbsp. crushed peanuts

Preparation:

In a bowl, combine soy sauce, rice vinegar, garlic, ginger, Sriracha, honey and lime juice. Add the beef flank steak, cover and marinate for 24 hours.

In a skillet over high heat, sear the beef flank steak with a drizzle of olive oil for 1 to 2 minutes on each side. Let the beef cool and cut into slices of about 1 to 2 centimetres.

In the same pan, bring half the marinade to a boil and brown the slices of flank steak for 1 to 2 minutes.

Combine mayonnaise and Sriracha. Spread spicy mayonnaise on bread, then add beef slices, carrot, cucumber, cilantro and peanuts before closing the sub.

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