Banh Mi - Vietnamese Beef Sandwich
From sharebear1 10 years agoIngredients
- 3 garlic clove, minced shopping list
- 1 teaspoon sugar shopping list
- 1/4 teaspoon red-pepper flakes shopping list
- 2-1/2 tablespoon rice vinegar shopping list
- 1 tablespoon water shopping list
- 2 carrots, grated shopping list
- 2 scallions, thinly sliced shopping list
- 1 jalapeno thinly sliced shopping list
- 1/2 cup packed fresh cilantro leaves shopping list
- 4 Ciabata or French Baquette rolls shopping list
- Marinade: shopping list
- 1/3 Cup (3 limes) freshly squeezed lime juice shopping list
- 1/4 cup light soy sauce shopping list
- 2 Tbspn fish sauce shopping list
- 2 scallions, thinly sliced shopping list
- 3 cloves minced garlic shopping list
- 2 Tbsp minced ginger (I use the kind in the tube) shopping list
- 1 -1/2 tsp siracha shopping list
- 1 1/2 lbs flank steak shopping list
- Toppings: shopping list
- basil shopping list
- mint shopping list
- Mayo shopping list
How to make it
- Prepare marinade by combining all ingredients in bowl and whisk then pour into a large resealable bag, add steak and marinate in refrigerator for about 2 hours, turning occasionally.
- Heat grill and remove steak from marinade, letting excess drip off.
- Place on grill, season with salt and pepper. Cook turning once,about 8 minutes for medium rare. I like mine at about 10-12 minutes.
- Let rest 10 minutes before slicing.
- In a small bowl, stir together garlic, sugar, red-pepper flakes, vinegar, and water.
- In another bowl, toss together carrots, scallions, and cilantro leaves. Toss with half the vinegar mixture.
- Split and lightly toast rolls; dividing evenly, spead a thin layer of mayo on bread. Then layer with carrot mixture, basil and mint, top with sliced flank steak. Drizzle with remaining vinegar mixture, if desired.
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