The Dinner Project

Use up leftovers to create this quick and tasty lunch recipe. 


  • 6 long wholemeal buns, halved horizontally

  • 2½ cups shredded iceberg lettuce

  • 2 x small red onions, thinly sliced

  • 2 small vine ripened tomatoes, thinly sliced

  • 1 large Lebanese cucumber, thinly sliced

  • ½ cup picked coriander leaves

  • ½ cup mint leaves

  • 1 avocado, peeled, seeded, thinly sliced

  • 800g star anise pre-roasted beef blade, thinly sliced

  • 1 bottle Sweet chilli, to drizzle beef

  • 1 bottle kecap manis, to drizzle beef

  • Light mayonnaise, to serve


  • 1.

    Place the base of each bun on a work surface, cut side up. Layer each bun base evenly with lettuce onion, tomato, cucumber, coriander and avocado; top with sliced beef and drizzle with kecap manis and chilli sauce, if you like. Top with remaining bun half.

  • 2.

    Wrap each bun in baking paper and secure in plastic wrap to enclose. Transfer to a large Tupperware container and you are ready to go.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 570kj
  • Fat Total 20g
  • Saturated Fat 6g
  • Protein 67g
  • Carbohydrate 32g
  • Sugar 6g
  • Sodium 446mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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  • Using a sharp knife to carve the beef across the grain.
  • Use extra fresh crisp ingredients similar to a Vietnamese Banh Mi style roll.

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