1 stalks lemongrass, white parts only, finely minced
1 cloves garlic, minced
½ tsp fish sauce
½ tsp soy sauce
½ tsp oyster sauce
1 tsp brown sugar
1 tsp vegetable oil
½ cup shredded lettuce
1 strip cucumber, julienned
1 carrot, julienned
3 mint leaves, chopped
1 coriander leaves, chopped
3 Thai basil leaves
Red chilli, thinly sliced (optional, for extra spice)
Method
To create the marinade, in a small bowl, combine the lemongrass, garlic, fish sauce, soy sauce, oyster sauce, and brown sugar.
Add the beef to the marinade, ensuring all pieces are coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or ideally overnight) to allow the flavors to infuse into the beef.
Heat the vegetable oil in a saucepan or wok over high heat. Add the marinated beef to the hot pan and stir-fry for 3-4 minutes. Remove and set it aside.
To assemble: slice each Speedibake Vietnamese Roll in half lengthwise, leaving one side still attached to create a pocket for the fillings.
Layer lettuce, cucumber, and carrot inside the roll. Add the cooked beef on top of the vegetables. Garnish with mint, coriander, Thai basil, and red chilli (if using).
