Southeast Asian-inspired Grilled Beef Sandwich

Ingredients

In this adaptation, we infuse the original Peruvian Sandwich de lomo with Southeast Asian flavors. The traditional Peruvian dish is typically made with marinated beef tenderloin, served on a crusty roll with onions, tomatoes, and aji amarillo sauce. However, in this Southeast Asian version, we incorporate lemongrass, ginger, garlic, and chili to give the dish a distinctively aromatic and spicy profile. Additionally, we use pickled vegetables and fresh herbs commonly found in Southeast Asian cuisine to enhance the flavors and textures of the sandwich. We alse have the original recipe for Sandwich de lomo, so you can check it out.

• 500g (1.1 lb) beef tenderloin, thinly sliced 500g (1.1 lb) beef tenderloin, thinly sliced
• 2 stalks lemongrass, white part only, finely minced 2 stalks lemongrass, white part only, finely minced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 red chili, finely chopped 1 red chili, finely chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 4 crusty baguettes or rolls 4 crusty baguettes or rolls
• Pickled vegetables (carrots, daikon radish, cucumber) Pickled vegetables (carrots, daikon radish, cucumber)
• Fresh cilantro leaves Fresh cilantro leaves
• Fresh mint leaves Fresh mint leaves
• Fresh Thai basil leaves Fresh Thai basil leaves
• Sriracha or chili sauce, for serving Sriracha or chili sauce, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 30g
• Fiber: 5g
• Salt: 2.5g

Preparation

1. 1.
   In a bowl, combine the minced lemongrass, garlic, ginger, red chili, soy sauce, fish sauce, brown sugar, and vegetable oil.
2. 2.
   Add the sliced beef to the marinade and toss to coat. Let it marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   Preheat a grill or grill pan over medium-high heat. Grill the marinated beef slices for 2-3 minutes per side, or until cooked to your desired doneness.
4. 4.
   Slice the baguettes or rolls in half lengthwise. Toast them lightly, if desired.
5. 5.
   Spread a generous amount of Sriracha or chili sauce on the bottom half of each baguette or roll.
6. 6.
   Layer the grilled beef slices on top of the sauce, followed by the pickled vegetables, cilantro, mint, and Thai basil leaves.
7. 7.
   Drizzle with additional sauce, if desired, and cover with the top half of the baguette or roll.
8. 8.
   Serve the Spicy Lemongrass Beef Banh Mi sandwiches immediately and enjoy!

Treat your ingredients with care...

• Lemongrass — To release the aromatic oils, bruise the lemongrass stalks with the back of a knife before mincing.
• Pickled vegetables — You can make your own pickled vegetables by julienning carrots, daikon radish, and cucumber, then soaking them in a mixture of rice vinegar, sugar, and salt for at least 30 minutes.

Tips & Tricks

• For an extra kick of heat, add sliced fresh chili peppers to the sandwich.
• If you prefer a milder flavor, reduce the amount of chili used in the marinade.
• Experiment with different types of bread or rolls to find your favorite combination.
• If you're short on time, you can use pre-marinated beef or substitute with grilled chicken or tofu.
• Serve the sandwich with a side of sweet potato fries for a complete meal.

Serving advice

Serve the Spicy Lemongrass Beef Banh Mi sandwiches as a main course for lunch or dinner. They pair well with a side of sweet potato fries or a light salad.

Presentation advice

To enhance the presentation, cut the sandwiches into halves or quarters and arrange them on a platter. Garnish with additional fresh herbs and serve with a small bowl of Sriracha or chili sauce for dipping.