- 1 cup white vinegar
- 1 tablespoon sugar
- 1-1/2 cups thinly sliced fresh carrots
- 1 small daikon radish, thinly sliced
- 1/4 cup packed brown sugar
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1 beef top sirloin steak (1-1/4 pounds)
- 1 tablespoon olive oil
- 1 French bread baguette (10-1/2 ounces), halved lengthwise
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha chili sauce
- 1/2 cup thinly sliced English cucumber
- Fresh cilantro leaves
- In a large bowl, whisk white vinegar and sugar until sugar is dissolved. Add carrots and radish. Refrigerate at least 2 hours. Meanwhile, in a shallow dish, combine brown sugar, rice vinegar and soy sauce. Add beef and turn to coat. Refrigerate 1 hour, turning once. Drain beef, discarding marinade.
- In a large skillet, heat oil over medium-high heat. Cook steak until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 7-10 minutes on each side. Let rest 10 minutes before slicing.
- Meanwhile, place baguette on an ungreased baking sheet, cut sides up. Broil 3-4 in. from heat until golden brown, 3-4 minutes. Drain carrots and radish, reserving 1-1/2 teaspoons vinegar marinade. In a small bowl, combine the mayonnaise, chili sauce and reserved vinegar marinade; spread half over cut sides of baguette. Top with steak, cucumber, pickled vegetables and cilantro; replace top. Cut crosswise into 6 slices. Serve with remaining mayonnaise mixture.
1 sandwich: 430 calories, 20g fat (4g saturated fat), 40mg cholesterol, 888mg sodium, 37g carbohydrate (9g sugars, 2g fiber), 25g protein.
Originally published as Cambodian “Num Pang” with Sriracha Mayo in Taste of Home April/May 2019