YOU + leftover Grilled Steak =Banh Mi Sandwich, Carne Asade Tacos and Korean Beef Lettuce Wraps

May 15, 2020

Author: KatieChin

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Hi Cooped Up Cooking with Katie Fans!  Here are the 3 recipes for today’s show at 3pm PST  –   Follow me here on Facebook or IG to tune-in!!

Banh Mi Steak Sandwich


  • 1 pound leftover grilled steak, cut into strips


  • 2 Tablespoons freshly squeezed lime juice
  • 1 Tablespoon oil
  • 1 garlic clove, minced
  • 1/2 shallot, minced
  • 1 Tablespoon fish sauce (nam pla)
  • 1 Tablespoon brown sugar


  • 8 ounces (226 g) daikon, peeled
  • 1 carrot, peeled
  • 1/2 cup (125 ml) unseasoned rice vinegar
  • 1 tablespoon sugar


  • French Bread Rolls
  • 4 Tablespoons pate or liverwurst
  • 2 fresh jalapeños peppers, thinly sliced
  • 3/4 cup (45 g) fresh coriander leaves (cilantro)
  • 1 English cucumber, sliced thin
  • 2 bunches radishes, sliced thin
  • Fish sauce to drizzle
  • Soy sauce to drizzle
  • Sriracha sauce for serving
  • 2 limes, cut into wedges for serving

Combine all the sauce ingredients in a small bowl and whisk to combine.

SLAW:  Shred daikon and carrot in a food processor fitted with medium shredding disk or with a mandoline. Place the vinegar, sugar, and ½ teaspoon salt in a medium bowl.  Add the shredded vegetables and toss to combine.  Let the slaw stand, stirring occasionally, for 15 minutes. Drain slaw and set aside.

Spread pate or liverwurst in the bottom of each roll.   Place steak slices on top of the spread, top with some slaw, jalapenos, cilantro leaves, cucumber slices and radish slices.  Drizzle with soy sauce and fish sauce.  Serve with lime wedges and Sriracha sauce.

Carne Asada Tacos


1 pound leftover grilled steak, cut into small pieces
1 tablespoons olive oil
1 to 2 teaspoons garlic salt
1/2 teaspoon cumin
Juice from half a lime
4 to 6 small flour or corn tortillas, warmed
1/2 cup shredded Mexican blend cheese
2 cups Shredded romaine lettuce
Pico de Gallo
Guacamole                                                                                                              Chopped red onion
Sour cream

Heat steak with oil in a skillet on medium high heat until sizzling. Season with garlic salt and cumin. Squeeze lime juice over the top. Serve steak in warm tortillas with shredded lettuce, cheese and pico de gallo, sour cream, guacamole and red onion.

Korean Beef Lettuce Wraps


  • 1 pound leftover grilled steak, cut into strips


  • 1/4 cup soy sauce
  • 3 tablespoons sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame oil
  • 1 teaspoon roasted or toasted sesame seeds
  • 2 medium garlic cloves (crushed)
  • 1 teaspoon fresh minced ginger
  • 16 red leaf or butter lettuce leaves
  • 2 hot steaming white jasmine rice
  • kim chee
  • shredded carrots
  • sliced radishes
  • 1 teaspoon srircha sauce (optional)
  • Finely chopped green onions


Whisk all of the sauce ingredients in small bowl.

Scoop a spoonful of rice into lettuce cups and top with beef slices.  Pour a spoonful of sauce over the beef.   Garnish with more toasted sesame seeds. Serve with kim chee and marinaded cucumbers on the side.