This versatile recipe is perfect for a quick weekday meal. Substitute the beef for pork, chicken, or even pressed tofu. You can even ditch the bun and serve the protein over a salad, rice, or Asian noodles.
Marinade
- 2 Tbsp fish sauce
- 1 Tbsp soy sauce
- 2 tsp sugar
- 1 lemongrass stalk, bottom 4 inches only
- 2 cloves garlic, minced
- 1 TBSP chopped fresh mint
- 1 tsp chili garlic sauce
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3/4 pound beef tri-tip or flank steak, thinly sliced across the grain in a diagonal
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Seasoned Mayonnaise
- 1/2 cup mayonnaise
- 1 Tbsp oyster-flavored sauce
- 1 tsp sesame oil
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- 1 tsp vegetable oil
- 4 soft french rolls, split and lightly toasted
- 3/4 cups fresh cilantro stems and leaves
- 1 cup Sweet and Sour Shredded Carrots (see below)
- 1 jalapeno chili
To make marinade, combine all ingredients in a bowl and mix well. Add the beef and stir to coat evenly. Let stand for 10 minutes.
To make seasoned mayonnaise, combine all ingredients in a small bowl and mix well. Set aside.
Place a grill pan over medium high heat until hot. Brush with the vegetable oil. Place beef strips on the pan and cook, turning once, until no longer pink, about 2 minutes on each side. Remove from heat.
Spread the seasoned mayonnaise on the cut sides of each roll. Divide the beef, cilantro, carrots and chili evenly among the rolls.
Serve.
Sweet & Sour Shredded Carrots
- 3/4 cup rice wine vinegar
- 1/2 cup water
- 1/2 cup sugar
- 1/4 tsp salt
- 3 cups shredded carrot
- 1 Tbsp fish sauce
In a small saucepan, combine the vinegar, water, sugar and salt and bring to a boil. Remove from the heat and stir until the sugar dissolves.
Place the carrot in a heatproof bowl and pour the hot vinegar mixture over them. Add the fish sauce, stir to combine, and let cool.
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Recipes: Martin Yan Quick & Easy, Chronicle Books, 2004
