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Beef Banh Mi

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Ingredients

1 beef chuck shoulder pot roast, about 2 pounds, cut into 1-inch cubes

1 cup thinly sliced carrots

1 cup thinly sliced radishes

1/2 cup rice vinegar

1/4 cup plus 1 tablespoon packed brown sugar, divided

1-1/2 cups plus 1 tablespoon water, divided

1 tablespoon fish sauce (nam pla)

2 cloves garlic, thinly sliced

2 slices (1/8 inch) fresh ginger

1 tablespoon cornstarch

6 Banh Mi or soft hoagie rolls (each 5 inches long), split

6 tablespoons reduced-fat or regular mayonnaise

Thinly sliced cucumber, thinly sliced jalapeƱo peppers and fresh cilantro leaves (optional)

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