Try this tasty lemongrass beef recipe over the summer months while entertaining. Perfect for making in the morning and enjoying at the beach. Substitute the baguettes for lettuce leaves if you choose.
500g Green Meadows Beef Rump, sliced thinly
3-4 lemongrass stalks, finely chopped
2 garlic clovesm finely chopped
2 shallots, finely chopped
3 tbsp Tamari soy sauce
1 vegetable stock cube (or equivalent fresh stock)
3 tbsp coconut sugar
2 carrots, shredded
1/2 daikon, shredded
5 tbsp apple cider vinegar
5 tbsp coconut sugar
2 sourdough full length baguettes (or 1 mini baguettes per person)
1 packet of artisan brie or camembert soft cheese
1 packet of pork or chicken liver pate
spring onions thinly sliced
cucumber, cut into 10cm slices
1 red chile, thinly sliced
sriracha chilli sauce
Preheat the oven to 220 degrees celcius (fan bake).
Mix all the Lemongrass Beef ingredients in a bowl and marinate for 2 hours or overnight. Transfer to a roasting dish and bake in the preheated oven for 15 minutes.
Meanwhile, mix all of the Pickle ingredients in a bowl and allow to rest for 15 minutes. Drain and wring with your hands.
To fill, slice the baguette lengthways and pull out the soft doughy inside.Spread with the cheese and a smear of pate. Layer the warm beef and its juices, pickle, coriander, cucumber, spring onions and chilli over the top and squart a few drops of chilli sauce. Enjoy!