What are the main ingredients in Lemongrass Beef Banh Mi?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

Lemongrass Beef Banh Mi

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

with pickled veg & fresh coriander

Hands on Time: 30 - 45 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

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)

Serves 1

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!

Lemongrass - 1 stick
Fresh Ginger - 10g
Garlic Clove - 1
Marinade - 50ml
Free-range Beef Rump Strips - 150g
Lemon - 1
Radish - 20g
Cucumber - 50g
Carrot - 120g
Fresh Coriander - 4g
Sourdough Baguette - 1
Sriracha Mayo - 50ml

Download the Recipe

Serves 2

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!

Lemongrass - 1 stick
Fresh Ginger - 20g
Garlic Clove - 1
Marinade - 100ml
Free-range Beef Rump Strips - 300g
Lemon - 1
Radish - 40g
Cucumber - 100g
Carrot - 120g
Fresh Coriander - 8g
Sourdough Baguettes - 2
Sriracha Mayo - 100ml

Download the Recipe

Serves 3

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!

Lemongrass - 2 sticks
Fresh Ginger - 30g
Garlic Cloves - 2
Marinade - 150ml
Free-range Beef Rump Strips - 450g
Lemons - 2
Radish - 60g
Cucumber - 150g
Carrot - 240g
Fresh Coriander - 12g
Sourdough Baguettes - 3
Sriracha Mayo - 150ml

Download the Recipe

Serves 4

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!