Vietnamese · Lunch
Vietnamese Grilled Beef Sandwich
Grilled lemongrass-marinated beef sirloin sliced thin and tucked into lettuce wraps instead of a baguette, layered with quick-pickled daikon and carrot, cucumber, cilantro, and spicy mayo. Fish sauce, garlic, and lime build classic Vietnamese flavour while keeping net carbs low.
$7
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
478Calories
31.2gProtein
33.4gFat
11.8gCarbs
4.9gSugar
3.1gFiber
1380mgSodium
102mgChol
7.8gSat Fat
760mgPotassium
85mgCalcium
3.4mgIron
2.6mcgVitamin B12
18mgVitamin C
Goes well with
Vietnamese Lager Beer
local
Vietnamese Iced Coffee (Cà Phê Đá)
international
gluten-free
low-carb
keto
Instructions
1
Prep
Slice beef sirloin thinly against the grain, mince garlic and lemongrass, and pat beef dry with paper towel.
2
Marinate
Combine fish sauce, garlic, lemongrass, lime juice, sesame oil, black pepper, and erythritol in a bowl. Add beef, toss to coat fully, and marinate for 30 minutes.
3
Grill
Lay beef slices flat on a hot grill pan over high heat and cook 1 to 2 minutes per side until charred and just cooked through.
4
Rest
Transfer beef to a plate and let rest for 3 minutes until juices settle.
5
Plate
Stir mayonnaise and sriracha together, spread onto lettuce leaves, layer with thinly sliced cucumber, cilantro, radish, red onion, and beef, then fold and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g beef sirloin
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lemongrass
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp black pepper
- 2 tsp2 tsp erythritol
- 88 large lettuce leaves
- 11 cucumber
- 4 tbsp4 tbsp cilantro leaves
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp sriracha
- 22 small radish
- 11 small red onion
