Primary Ingredients
1 pound beef sirloin sliced thin
1 carrot, peeled and julienned
1 medium daikon,
peeled and julienned
½ bunch cilantro leaves
½ cup Thai basil leaves
½ cup mint leaves
¼ cup aioli
½ cup soy sauce
4 cloves garlic, crushed
1 tablespoon brown sugar
6 sprigs thyme
1 tablespoon & 1 teaspoon sesame oil
¼ cup seasoned rice wine vinegar
1 teaspoon fish sauce
Duck or pork pate or rillette
1 fresh sweet baguette
Primary Technique
- Marinate the beef in a bowl with soy sauce, crushed garlic, brown sugar, thyme, and 1 tablespoon sesame oil.
- Refrigerate for up to 3 hours. Grill the beef on medium-high heat to desired doneness. Toss the carrots and daikon in a bowl with the rice wine vinegar, fish sauce, and 1 teaspoon of sesame oil.
- Slice the baguette in half lengthwise; spread the aioli on the top half. Spread the bottom with the pate or rillette. Place the grilled beef on top of the pate or rillette, then pile the pickled vegetables and picked herbs on top of the beef. Place the top back on the sandwich and slice to the desired size, hold together with toothpicks if necessary, serve immediately.
- Serve the sweet chili sauce on the side for dipping.
