Lemongrass Beef Banh Mi
Makes a foot long good for 2
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
Instructions
Pickled daikon and carrot
- 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
- Mix together flank steak, lemongrass, basil, garlic, fish sauce, and black pepper.
- Allow to marinate for 30 mins or longer.
- Heat pan on med high with canola oil.
- Stir-fry beef very quickly until desired done-ness, don't over cook it. It only takes a couple of minutes!
- Split baguette and butter the top and bottom.
- Build your banh mi.
- Cucumber, beef, fried shallot, pickled daikon and carrot, chilli, and cilantro.