Lemongrass beef banh mi
4 tbsp mayonnaise
3 tsp sriracha or other chilli sauce
2 half baguettes, ends trimmed, halved crossways
400g store-bought lemongrass beef (see tip)
2 baby cucumbers, cut into batons
1 carrot, julienned
1 spring onion, cut into 5cm lengths 8 large fresh coriander sprigs
Combine mayonnaise and chilli sauce in a small bowl. Split baguette pieces lengthways from the top, without cutting all the way through. Spread sides with mayonnaise mixture; fill baguettes evenly with lemongrass beef, cucumber, carrot, green onion and coriander. Drizzle with extra mayonnaise mixture.
Tip: To make lemongrass beef, take 300g beef porterhouse or rump steak, fat trimmed and sliced thinly on the diagonal. You will also need the white part of 1 fresh lemongrass, finely chopped and 1 clove garlic, crushed. To the beef, add 1 tbsp fish sauce, ½ the lemongrass and ½ the garlic. Mix well, cover and refrigerate for 30 mins. Heat a wok or large heavy-based frying pan over high heat. Add ½ tbsp oil; stir-fry beef for 4 mins or until browned. Transfer to a plate. Add 1/2 tbsp oil to the same wok and stir-fry 1 red shallot, halved, remaining lemongrass and garlic. Saute for 2 mins or until fragrant. Return beef to wok, then add 2 tsp sugar; stir-fry to combine for 30 seconds. Season to taste with pepper.