Asian Hot Beef Sandwich

By drinkfairy

Ingredients

• 32 oz. beef broth
• 1 tsp. cinnamon
• 1 Tbsp. sriracha
• 1 bunch cilantro, stems removed, 1/4 cup reserved for garnish
• 3 scallions, roughly chopped
• 1 2-inch knob fresh ginger, thinly sliced
• 1 lb. thinly sliced beef
• 1 baguette, slit almost through and cut into 4 chunks
• 1/2 red onion, thinly sliced

Preparation

Step 1

In a large saute pan, combine beef broth, cinnamon, sriracha, cilantro, scallions and ginger, bring to a boil.

Reduce to simmer; add the slices of beef to broth.
Cook for 1 to 2 minutes, or until it reaches a safe internal temperature of 145 degrees. Remove beef from the broth and layer slices evenly onto the
4 baguettes.

Once all the meat is cooked and layered, top with the red onions, a few more fresh cilantro leaves, and serve with a side cup of extra broth for dunking. Refrigerate any leftovers.