Vietnamese Lemongrass Beef Banh Mi

Beef
Game Night
Main Dishes
Vietnamese
PREP TIME:
30 minutes

SERVES:

2-4

TOTAL COOKING TIME:

1 hour
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INGREDIENTS
  • 4 Vietnamese baguette Banh Mi bread
  • Liver pate (optional)
  • 1/3 cucumber, thinly sliced
  • 2 chile pepper
  • 1 bunch cilantro, cleaned
  • Maggi seasoning sauce
  • 1 lb skirt steak
  • 1 stalk lemongrass, finely chopped
  • 2.5 tbsp sugar
  • 1/4 cup fish sauce
  • 1 large shallot onion, finely chopped
  • 5 cloves fresh garlic, minced
  • 1 tbsp sesame oil
  • 1 tbsp vegetable oil

DIRECTIONS

  1. 1.
    Make Vietnamese mayonnaise per instructions in "Sauces" section of La Cuisine De Chau cookbook.
  2. 2.
    Make carrots & Daikon pickles per instructions in "Side Dishes" section of La Cuisine De Chau cookbook.
  3. 3.
    Use a large mixing bowl to make wet marinade mixture. Add chopped lemongrass, chopped shallot, add 1/4 fish sauce, 2.5 tbsp sugar, minced garlic 1tbsp sesame oil. Mix well.
  4. 4.
    Add beef into bowl with wet marinade mixture. Massage beef well and store in refrigerator over night.
  5. 5.
    Use a cast-iron skillet, heat up 1 tbsp vegetable oil over high heat. Add marinade beef and cook for 2-3 minutes on each side until golden brown. When done, remove beef from heat and let it rest for 5 minutes before slice into thin slices.
  6. 6.
    To assemble each Banh Mi, slice baguette along the side but not all the way through. Remove some of inside baguette filling. Spread pate on one side (optional), Vietnamese mayonnaise on the other side. Sprinkle Maggi seasoning sauce on each side. Add lemongrass beef, sliced cucumber, carrots & daikon pickles, sliced chili pepper, 3-4 stems of cilantro, sprinkle black pepper.