Vietnamese Steak Sandwich Recipes

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VIETNAMESE BANH MI SANDWICH WITH GRILLED BEEF



Vietnamese Banh Mi Sandwich With Grilled Beef image

The Vietnamese sandwich is a wonderful combination of flavors and textures. This version is made with very thinly sliced grilled beef with a charred and carmelized meat flavor, a layer of crunchy sweet and sour pickled carrots and daikon (recipe posted separately), a layer of soft and sweet shallots and fresh and crispy lettuce and cilantro. The recipe is from The Steamy Kitchen Cookbook by Jaden Hair. Tip: slice the beef very thinly before the meat has completely thawed, or ask the butcher to slice it thinly when you purchase it. If you have a package of the thinly sliced beef for cheese steaks, that will work too (as long as it isn't pre-seasoned).

Provided by PanNan

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon garlic, finely minced
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon ground black pepper
2 tablespoons peanut oil (more may be needed)
1 lb sirloin, sliced very thin (rib eye, strip steak, or pre-sliced beef for cheese steaks may be used instead)
5 shallots, thinly sliced (you may substitute an onion if you don't have shallots)
4 French baguettes (sandwich size - 8 inches each)
8 lettuce leaves, large leafy type
1 cup carrot, daikon pickle recipe
4 sprigs cilantro

Steps:

  • Whisk together the garlic, fish sauce, soy sauce, sugar, pepper, and 1 tbsp peanut oil in a large bowl. Add the sliced beef and mix well to coat each slice. Marinate at room temperature for 30 minutes (or overnight in the refrigerator).
  • Heat a grill pan (or electric grill appliance) until it is hot. Brush 1 tbsp oil on the pan. Add the beef slices in batches, laying them flat in a single layer, taking care not to overcrowd the pan. Grill for 30 seconds to 1 minute and flip each slice, repeating on the other side (unless you are using the double sided grill appliance, and then you would not flip and repeat). Remove the beef slices when they are just slightly charred, but not overcooked. Drain off and reserve the juices. Repeat, brushing grill pan with additional oil when necessary, until all the beef slices are grilled.
  • When the beef is grilled, brush the pan with more oil and add the shallots (or onions). Grill them until just softened. Reserve any remaining juices along with the carmelized bits.
  • Assemble the sandwiches by slicing the French baguettes in half lengthwise, brushing each half with some of the pan juices; add 2 lettuce leaves, 1/4 of the grilled beef, 1/4 cup of the carrot daikon pickle, grilled shallots and a sprig of fresh cilantro.

VIETNAMESE STEAK SANDWICHES



Vietnamese Steak Sandwiches image

A traditional Vietnamese sandwich is made with pork, but in this beef variation, the flavors are the same. If you don't want to make steak from scratch, you can use an equal amount of sliced roast beef in its place.

Yield Serves 4

Number Of Ingredients 9

1 large garlic clove, minced
1 teaspoon sugar
1/4teaspoon red pepper flakes
1 tablespoon rice vinegar
2 carrots, grated
2 scallions, thinly sliced
1/2 cup packed fresh cilantro leaves
4 hero rolls
1 pound sliced Flank Steak with Lime Marinade (page 130)

Steps:

  • In a small bowl, stir together the garlic, sugar, red pepper flakes, rice vinegar, and 1 tablespoon water.
  • In another bowl, toss together the carrots, scallions, and cilantro leaves. Toss with half the vinegar mixture.
  • Split and lightly toast the hero rolls; dividing evenly, layer with the carrot mixture and steak. Drizzle with the remaining vinegar mixture, if desired.

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