On a crisp-crust, airy baguette comes layers of spicy sriracha mayo, lemongrass, ginger & garlic infused rump strips, plus quick-pickled carrots, cucumber matchsticks & radish rounds. Pace yourself, Chef, because you’ll want to finish this in a few big bites!
Lemongrass Beef Banh Mi
Lemongrass Beef Banh Mi
with pickled veg & fresh coriander
Hands on Time: 30 - 45 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Carrot
- Cucumber
- Free-range Beef Rump Strips
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemongrass
- Lemons
- Marinade
- Radish
- Sourdough Baguette
- Sourdough Baguettes
- Sriracha Mayo
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
GET GOING
Trim off the very top and the base of the rinsed Lemongrass, then peel away the tough outer layers. Use a rolling pin or bottle to lightly crush the lemongrass, slice it in half lengthways, then finely dice. Place the diced lemongrass in a bowl along with the grated ginger, the grated garlic, and ½ the marinade. Mix until combined. Add the beef strips and set aside to marinate.
PICKLED VEG
In a bowl, combine the juice of 1 lemon wedge, the lemon zest, and a sweetener of choice (to taste). Add the Radish rounds, the Cucumber matchsticks, and the carrot ribbons. Toss until coated and set aside to pickle. Rinse and pick the coriander.
BASTED Beef
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the marinated Beef until browned and cooked through, 2-4 minutes (shifting as it colours). In the final minute, baste with the remaining Marinade. Remove from the pan, season, and set aside.
BROWNED BAGUETTES
Return the pan, wiped down, to a medium-high heat with a knob of butter or a drizzle of oil. When hot, brown the baguette halves, cut-side down, until browned and warmed through, 2-3 minutes. Drain the pickling liquid from the veg.
BEST BANH MI EVER
Smear the toasted baguette halves with the sriracha mayo (to taste). Top with the Lemongrass beef and some of the pickled veg. Sprinkle over the picked coriander. Serve any remaining fillings and lemon wedges on the side. Close up and enjoy, Chef!
GET GOING
Trim off the very top and the base of the rinsed Lemongrass, then peel away the tough outer layers. Use a rolling pin or bottle to lightly crush the lemongrass, slice it in half lengthways, then finely dice. Place the diced lemongrass in a bowl along with the grated ginger, the grated garlic, and ½ the marinade. Mix until combined. Add the beef strips and set aside to marinate.
PICKLED VEG
In a bowl, combine the juice of 2 lemon wedges, the lemon zest, and a sweetener of choice (to taste). Add the Radish rounds, the Cucumber matchsticks, and the carrot ribbons. Toss until coated and set aside to pickle. Rinse and pick the coriander.
BASTED Beef
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the marinated Beef until browned and cooked through, 2-4 minutes (shifting as it colours). In the final minute, baste with the remaining Marinade. Remove from the pan, season, and set aside.
BROWNED BAGUETTES
Return the pan, wiped down, to a medium-high heat with a knob of butter or a drizzle of oil. When hot, brown the baguette halves, cut-side down, until browned and warmed through, 2-3 minutes.. Drain the pickling liquid from the veg.
BEST BANH MI EVER
Smear the toasted baguette halves with the sriracha mayo (to taste). Top with the Lemongrass beef and some of the pickled veg. Sprinkle over the picked coriander. Serve any remaining fillings and lemon wedges on the side. Close up and enjoy, Chef!
GET GOING
Trim off the very top and the base of the rinsed Lemongrass, then peel away the tough outer layers. Use a rolling pin or bottle to lightly crush the lemongrass, slice it in half lengthways, then finely dice. Place the diced lemongrass in a bowl along with the grated ginger, the grated garlic, and ½ the marinade. Mix until combined. Add the beef strips and set aside to marinate.
PICKLED VEG
In a bowl, combine the juice of 3 lemon wedges, the lemon zest, and a sweetener of choice (to taste). Add the Radish rounds, the Cucumber matchsticks, and the carrot ribbons. Toss until coated and set aside to pickle. Rinse and pick the coriander.
BASTED Beef
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the marinated Beef until browned and cooked through, 2-4 minutes (shifting as it colours). In the final minute, baste with the remaining Marinade. Remove from the pan, season, and set aside.
BROWNED BAGUETTES
Return the pan, wiped down, to a medium-high heat with a knob of butter or a drizzle of oil. When hot, brown the baguette halves, cut-side down, until browned and warmed through, 2-3 minutes.. Drain the pickling liquid from the veg.
BEST BANH MI EVER
Smear the toasted baguette halves with the sriracha mayo (to taste). Top with the Lemongrass beef and some of the pickled veg. Sprinkle over the picked coriander. Serve any remaining fillings and lemon wedges on the side. Close up and enjoy, Chef!
GET GOING
Trim off the very top and the base of the rinsed Lemongrass, then peel away the tough outer layers. Use a rolling pin or bottle to lightly crush the lemongrass, slice it in half lengthways, then finely dice. Place the diced lemongrass in a bowl along with the grated ginger, the grated garlic, and ½ the marinade. Mix until combined. Add the beef strips and set aside to marinate.
PICKLED VEG
In a bowl, combine the juice of 4 lemon wedges, the lemon zest, and a sweetener of choice (to taste). Add the Radish rounds, the Cucumber matchsticks, and the carrot ribbons. Toss until coated and set aside to pickle. Rinse and pick the coriander.
BASTED Beef
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the marinated Beef until browned and cooked through, 2-4 minutes (shifting as it colours). In the final minute, baste with the remaining Marinade. Remove from the pan, season, and set aside.
BROWNED BAGUETTES
Return the pan, wiped down, to a medium-high heat with a knob of butter or a drizzle of oil. When hot, brown the baguette halves, cut-side down, until browned and warmed through, 2-3 minutes.. Drain the pickling liquid from the veg.
BEST BANH MI EVER
Smear the toasted baguette halves with the sriracha mayo (to taste). Top with the Lemongrass beef and some of the pickled veg. Sprinkle over the picked coriander. Serve any remaining fillings and lemon wedges on the side. Close up and enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Lemongrass Beef Banh Mi?
The preparation time for Lemongrass Beef Banh Mi with pickled veg & fresh coriander is between 30 and 45 minutes.
What is the total time required to make Lemongrass Beef Banh Mi with pickled veg & fresh coriander?
The total time required to make Lemongrass Beef Banh Mi with pickled veg & fresh coriander is between 35 and 50 minutes.
How many servings does Lemongrass Beef Banh Mi provide?
4 servings
What are the main ingredients in Lemongrass Beef Banh Mi?
Beef, Carrot, Cucumber, Free-range Beef Rump Strips, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Lemon, Lemongrass, Lemons, Marinade, Radish, Sourdough Baguette, Sourdough Baguettes, Sriracha Mayo
What is the nutritional information of Lemongrass Beef Banh Mi?
Calories: 1029, Carbs: 116 grams, Fat: grams, Protein: 51.2 grams, Sugar: 31.2 grams, Salt: 2293 grams
How do I prepare Lemongrass Beef Banh Mi?
BEST BANH MI EVER: Smear the toasted baguette halves with the sriracha mayo (to taste). Top with the lemongrass beef and some of the pickled veg. Sprinkle over the picked coriander. Serve any remaining fillings and lemon wedges on the side. Close up and enjoy, Chef! PICKLED VEG: In a bowl, combine the juice of 2 lemon wedges, the lemon zest, and a sweetener of choice (to taste). Add the radish rounds, the cucumber matchsticks, and the carrot ribbons. Toss until coated and set aside to pickle. Rinse and pick the coriander. GET GOING: Trim off the very top and the base of the rinsed lemongrass, then peel away the tough outer layers. Use a rolling pin or bottle to lightly crush the lemongrass, slice it in half lengthways, then finely dice. Place the diced lemongrass in a bowl along with the grated ginger, the grated garlic, and ½ the marinade. Mix until combined. Add the beef strips and set aside to marinate. BASTED BEEF: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the marinated beef until browned and cooked through, 2-4 minutes (shifting as it colours). In the final minute, baste with the remaining marinade. Remove from the pan, season, and set aside. BROWNED BAGUETTES: Return the pan, wiped down, to a medium-high heat with a knob of butter or a drizzle of oil. When hot, brown the baguette halves, cut-side down, until browned and warmed through, 2-3 minutes.. Drain the pickling liquid from the veg.
What should be prepared from my kitchen to make Lemongrass Beef Banh Mi?
Beef, Carrot, Cucumber, Free-range Beef Rump Strips, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Lemon, Lemongrass, Lemons, Marinade, Radish, Sourdough Baguette, Sourdough Baguettes, Sriracha Mayo
How many calories does Lemongrass Beef Banh Mi have?
1029 calories
How much fat content does Lemongrass Beef Banh Mi have?
grams
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