recette, facile, boeuf, banh mi, sriracha
24 hours (marinade) + 25 minutes • 2 sandwiches


Discover our Banh Mi Firebarns Sandwich, a spicy and refreshing delight. Flank steak marinated in soy sauce, rice vinegar, garlic, ginger and Sriracha Firebarns is grilled to perfection. Served in a submarine bun with julienned carrot and cucumber, fresh cilantro, and spicy Sriracha mayonnaise. Topped with crushed peanuts for the perfect crunch, this Banh Mi is an irresistible marriage of flavors and textures.


  • 2 submarine buns
  • 1 flank steak
  • 125ml soy sauce
  • 125ml rice vinegar
  • 1 C. finely chopped garlic
  • 1 C. finely chopped ginger
  • 2 tbsp. Table of Sriracha Firebarns
  • 2 tbsp. tablespoon of honey
  • Juice of half a lime
  • 1/2 cup carrot julienne
  • 1/2 cup julienned cucumber
  • 3/4 cup finely chopped cilantro
  • 2 tbsp. tablespoon of store-bought mayonnaise
  • 1 C. Table of Sriracha Firebarns
  • 2 tbsp. 1 tbsp crushed peanuts


  1. In a bowl, combine soy sauce, rice vinegar, garlic, ginger, Sriracha, honey and lime juice. Add the flank steak, cover and leave to marinate for 24 hours.
  2. In a pan over high heat, sear the flank steak with a drizzle of olive oil for 1 to 2 minutes on each side. Allow the piece of beef to cool and cut into slices of approximately 1 to 2 centimeters.
  3. In the same pan, bring half the marinade to the boil and brown the flank steak slices for 1 to 2 minutes.
  4. Combine mayonnaise and Sriracha. Spread the bread with spicy mayonnaise, then add the slices of beef, carrot, cucumber, coriander and sprinkle with peanuts before closing the submarine.

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