Vietnamese 'Shaking Beef' Sandwich with a Fire-Roasted Jalapeno Aioli and Watercress

By Realtychick

Ingredients

• Shaking Beef:
• 1 1/2 pounds very thinly sliced rib-eye steak, trimmed of any excess fat, at room temperature
• 1 tablespoon granulated sugar, divided
• 1 tablespoon light brown sugar, divided
• Kosher salt and freshly cracked black pepper
• 5 tablespoons canola oil, divided
• 1/4 cup rice wine vinegar
• 1/4 cup white wine
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 large red onion, medium dice
• 1 large red bell pepper, medium dice
• 1 jalapeno (stemmed, seeded, ribs removed), small dice
• 2 1/2 tablespoons minced garlic
• 4 green onion stalks, diced
• To assemble:
• 4 (6 to 7-inch) baguette rolls, split
• Fire-Roasted Jalapeno Aioli, recipe follows
• 1 large bunch or package baby watercress
• 1 bunch fresh cilantro sprigs
• 1 red bell pepper, stem, seeds and ribs removed, julienne cut
• 1 English cucumber, peeled and cut on diagonal into 1 1/4-inch rounds
• 2 jalapenos, sliced very thin
• 1 large lime, cut into 8 wedges

Details

Servings 4

Preparation

Step 1

Preheat oven to 400 degrees F. 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. Next, combine the remaining sugars, vinegar, wine, soy sauce and fish sauce in a bowl. Taste and add salt and pepper, if needed.

Divide the meat into 2 portions. Place 2 large skillets over the highest heat possible and add 1 tablespoon of oil to each skillet. When the oil begins to smoke, add 1/2 the meat in 1 layer to each pan. Let sit until a brown crust forms, and turn to brown the other side. Browning should take approximately 2 to 3 minutes total. Set aside, drain 1 skillet of excess oil and lightly wipe down with a paper towel.

In that skillet, add 2 tablespoons of oil over high heat. When the oil begins to smoke add the onion, bell pepper and jalapeno with a pinch of salt and pepper. Cook stirring often until lightly caramelized, about 4 to 5 minutes. Add the garlic and green onions and cook for an additional 1 to 2 minutes. 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. Add the beef and vinegar mixture to the onions, and stir to combine. Taste and add additional salt and pepper, if desired. Keep warm while you assemble the sandwich.

To assemble each sandwich, spread 1 scant tablespoon of aioli on both sides of the baguette. 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. Enjoy and serve along with 2 lime wedges (which are meant to be squeezed over the meat right before eating