Vietnamese 'Shaking Beef' Sandwich With A Fire-Roasted Jalapeno Aioli, Watercress And Crispy Fried Onion Strings
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
48
Spice
56
Sweetness
55
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Granulated Sugar (divided)1 tbsp
Light Brown Sugar (divided)1 cup
Rice Wine Vinegar1 cup
White Wine3 tbsps
Soy Sauce1 tbsp
Fish Sauce1 large
Red Onion (medium dice)1 large
Red Bell Pepper (medium dice)2.5 tbsps
Garlic (minced)1 bunch
Cilantro (fresh sprigs)4 large
Jalapeno1 cup
Cilantro Leaves (packed)3 tbsps
Lime Juice (fresh)1 tsp
Kosher Salt2 cups
Mayonnaise4 cups
Rice Flour4 large
Red Onion (sliced paper-thin)Directions:
1
Preheat oven to 400 degrees F
2
To the meat, add half of the granulated sugar, half of the brown sugar, 1 1/2 teaspoons salt, 1 teaspoon pepper and 1 tablespoon of oil
3
Next, combine the remaining sugars, vinegar, wine, soy sauce and fish sauce in a bowl
4
Taste and add salt and pepper, if needed
5
Divide the meat into 2 portions
6
Place 2 large skillets over the highest heat possible and add 1 tablespoon of oil to each skillet
7
When the oil begins to smoke, add 1/2 the meat in 1 layer to each pan
8
Let sit until a brown crust forms, and turn to brown the other side
9
Browning should take approximately 2 to 3 minutes total
10
Set aside, drain 1 skillet of excess oil and lightly wipe down with a paper towel
11
In that skillet, add 2 tablespoons of oil over high heat
12
When the oil begins to smoke add the onion, bell pepper and jalapeno with a pinch of salt and pepper
13
Cook stirring often until lightly caramelized, about 4 to 5 minutes
14
Add the garlic and green onions and cook for an additional 1 to 2 minutes
15
While the onion mixture is finishing cooking, place the 4 baguettes in the oven for 1 to 2 minutes until lightly toasted and warmed through
16
Add the beef and vinegar mixture to the onions, and stir to combine
17
Taste and add additional salt and pepper, if desired
18
Keep warm while you assemble the sandwich
19
To assemble each sandwich, spread 1 scant tablespoon of aioli on both sides of the baguette
20
On the bottom half, add a small handful of watercress, then 1/4 of the meat mixture, top with a small handful of cilantro, some julienne bell pepper, a few slices of cucumber, and a few slices of jalapeno
21
Enjoy and serve along with 2 lime wedges (which are meant to be squeezed over the meat right before eating), Crispy Fried Onion Strings, and additional aioli in a ramekin for dipping - and enjoy! Heat a skillet over high heat
22
Add the jalapeno and garlic to the dry skillet
23
Cook until blackened and charred on all sides, about 10 minutes
24
Place in a plastic bag, seal and allow to rest for 5 minutes
25
Then remove the stems, most of the skin, and all of the seeds and ribs from the jalapeno, and the outer layer of the garlic
26
Add jalapenos and garlic to a food processor or blender with remaining ingredients
27
Blend, taste and adjust seasoning with additional salt, pepper and cayenne if desired and enjoy!; (Makes enough for 4 sandwiches, plus extra for dipping Onion Strings)
28
Fill a large heavy pot 1/3 full with oil and heat to 350 degrees F
29
Line a plate with paper towels
30
Place the flour in a large paper bag or bowl
31
Add the onions, toss well to coat and shake off the excess
32
Fry the onions until golden brown (you may need to do this in 2 batches if your pot isnt big enough), about 4 minutes
33
Remove to the paper towel lined plate, and immediately sprinkle generously with salt and a touch of pepper
34
Place a large mound on each plate and top with chopped chives
35
Serve with a ramekin of the aioli and enjoy!