Vietnamese Steak Sandwich Recipes

Steps:

• 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 hero rolls; dividing evenly, layer with carrot mixture and sliced flank steak. Drizzle with remaining vinegar mixture, if desired.

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.

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.

Steps:

• Heat a skillet on medium high. Season the steak with salt and pepper. Add 2 tbsp of the oil to the pan and cook the steak, turning once, until it reaches medium rare, about 4 minutes per side. Mix the lime juice, chili sauce, sugar, fish sauce and 2 tbsp oil, and season with salt and pepper. Set the sauce aside. Slice the steak and divide the slices between the two tortillas. Top each with baby greens, onion, tomato and avocado. Serve the wraps with dipping sauce.

Steps:

• In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.
• In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red onion slices and coat the red onions in the dressing thoroughly. Set aside to soak.
• On a platter, arrange the watercress and tomato slices.
• Preheat a large wok or skillet over high heat, then add the vegetable oil. When the oil is shimmering, swirl the oil around in the pan. Add half of the beef cubes and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Set the meat aside and repeat with remaining beef.
• Arrange the beef on the bed of watercress and tomatoes. Top with the dressed red onions and fresh cilantro.
• Serve with domed white rice. For a full meal, serve alongside Vietnamese crepes, spring rolls, and banh mi sandwiches.
• Enjoy!

Steps:

• With chef's knife, mash garlic and salt into a paste.
• Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve.
• Add carrots, onions and chilies.
• Toss to coat, set aside.
• Slice baguette into 4 equal lengths.
• Split each piece horizontally.
• Spread cut sides with mayonnaise.
• Arrange the meat on the 4 bottom halves.
• Sprinkle with lime juice and 5-spice powder.
• Top with the carrot salad and a shower of cilantro leaves.
• Cover with bread tops.