lunch · dairy-free
Lemongrass ribeye bánh mì
Seared lemongrass-and-fish-sauce ribeye sliced thin and tucked into warm baguette rolls with crunchy pickles and cucumber.
- Time
- 30min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Set out the rolls, pickled carrots and daikon, and cucumber. Drain the pickles well so the bread stays crisp.
-
2
Rub the steak all over with the minced lemongrass, fish sauce and brown sugar.
-
3
Heat the oil in a skillet over high heat and sear the steak until it reaches 63°C (145°F). Rest it for 3 minutes.
-
4
Slice the steak across the grain, warm the rolls, and fill them with the beef, cucumber and drained pickles.
