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Vietnamese Grilled Beef Sandwich

Makes: 4 servings

Ingredients:

2 Tbsps. fish sauce
1 Tbsp. soy sauce
2 tsps. sugar
1 stalk lemongrass, bottom 4-inches, minced
2 cloves garlic, minced
2 Tbsps. fresh mint, minced
2 tsps. chili garlic sauce
1 lb. beef tri-tip or flank steak
1/2 cup mayonnaise
1 Tbsp. oyster sauce
1 tsp. rice vinegar
1 tsp. chili garlic sauce
1 tsp. sesame oil
1 tsp. vegetable oil
4 French rolls, lightly toasted
3/4 cup cilantrostems and leaves
1 cup carrots\grated
4 fresh mint sprigs, leaves picked
1 fresh jalapeño chiles, thinly sliced

Cooking:

1. Combine marinade ingredients (fish sauce, soy sauce, sugar, lemongrass, garlic, mint, garlic sauce) in a bowl. Slice beef very thinly on the bias across the grain. Add beef to marinade and stir to coat. Let stand for 20 minutes.

2. Combine seasoned mayonnaise ingredients (mayonnaise, oyster-flavored sauce, rice vinegar, garlic sauce, sesame oil) in a small bowl; mix well and set aside.

3. Place a grill pan over medium-high heat until hot. Brush with vegetable oil. Place beef strips on pan and cook, turning once, until no longer pink, about 2 minutes on each side.

4. Spread seasoned mayonnaise on each roll. Dividing the beef, cilantro, carrots, mint leaves, and chile equally between each roll.

Adapted from Martin Yan’s Quick and Easy (Chronicle Books)
Copyright Yan Can Cook Group 2005