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Sharon of Delishar

Lemongrass Beef Banh Mi

Makes a foot long good for 2
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Servings: 2
Ingredients Method

Ingredients
  

Lemongrass Beef Banh Mi
  • 250-300 g flank steak cut against grain thinly
  • 2 cloves garlic pressed or minced
  • 1 stalk lemongrass ends finely minced
  • 1-2 tbsp fish sauce
  • 1 tbsp minced fresh basil
  • Black pepper to taste
  • 1-2 tbsp canola oil
  • Foot long French baguette
  • 1/2 cup cilantro/chinese parsley
  • 1/2 cucumber thinly sliced
  • 1 red chilli seeded and sliced
  • butter for baguette optional
  • 2-3 tbsp of fried shallots
  • Prepared pickled radish and carrot recipe below
Pickled radish and carrot
  • 1 cup julienne daikon radish
  • 1/2 cup julienne carrot
  • 1/4 cup white vinegar
  • 1/4 cup water
  • 1 tbsp sugar
  • 1/4 tsp salt

Method
 

Pickled daikon and carrot
  1. Dissolve salt and sugar in water and vinegar. Add daikon and carrot. Keep chilled for at least 3 hours. Drain before serving.
Lemongrass Beef Banh Mi
  1. Mix together flank steak, lemongrass, basil, garlic, fish sauce, and black pepper.
  2. Allow to marinate for 30 mins or longer.
  3. Heat pan on med high with canola oil.
  4. Stir-fry beef very quickly until desired done-ness, don't over cook it. It only takes a couple of minutes!
  5. Split baguette and butter the top and bottom.
  6. Build your banh mi.
  7. Cucumber, beef, fried shallot, pickled daikon and carrot, chilli, and cilantro.