Vietnamese · Lunch
Vietnamese Lemongrass Beef Sandwich
Grilled lemongrass-marinated beef sirloin strips piled into a crusty baguette with pickled carrot and daikon, cucumber, cilantro, jalapeno and mayonnaise. The marinade layers fish sauce, garlic, sugar and lemongrass for a sweet-savoury char, finished with a peppery crunch and bright acidity from the quick pickle.
$5
20 minsPrep
8 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
702Calories
41.3gProtein
29.8gFat
63.5gCarbs
15.2gSugar
4.9gFiber
1580mgSodium
108mgChol
6.9gSat Fat
850mgPotassium
95mgCalcium
4.8mgIron
2.6mcgVitamin B12
18mgVitamin C
protein-rich
gluten-free-adaptable
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Slice beef sirloin thinly against the grain. Finely mince lemongrass and garlic. Toss beef with lemongrass, fish sauce, garlic, brown sugar and black pepper until coated.
2
Marinate
Cover and let beef sit at room temperature for 30 minutes.
3
Pickle
Toss julienned daikon and carrot with rice vinegar and sugar; let sit 15 minutes until softened.
4
Sear
Heat vegetable oil in a skillet over high heat; sear marinated beef strips 2–3 minutes per side until charred and no longer pink, working in batches.
5
Build
Split baguette lengthwise, spread mayonnaise inside, layer seared beef, then drained pickles, cucumber, cilantro and jalapeno.
6
Plate
Press sandwich closed, slice in half and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 22 stalk lemongrass (bottom third only)
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tsp2 tsp brown sugar
- 1 tsp1 tsp black pepper
- 2 tsp2 tsp vegetable oil
- 22 small baguette (about 6 in/15 cm, 70g)
- 2.8 oz80g daikon
- 2.8 oz80g carrot
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 4 tbsp4 tbsp mayonnaise
- 88 cucumber slices
- 4 sprigs4 sprigs cilantro
- 44 jalapeno slices
