Vietnamese 'Shaking Beef' Sandwich With A Fire-Roasted Jalapeno Aioli, Watercress And Crispy Fried Onion Strings Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Fire-Roasted Jalapeno Aioli, recipe follows

1/2 teaspoon kosher salt

3 tablespoons fresh lime juice

4 cups rice flour

1 1/2 pounds very thinly sliced rib-eye steak*, trimmed of any excess fat, at room temperature

1/2 teaspoon fresh cracked black pepper

1 bunch fresh cilantro sprigs

2 cups mayonnaise

Freshly cracked black pepper

4 (6 to 7-inch) baguette rolls, split

4 large jalapenos

(Makes enough for 4 sandwiches, plus extra for dipping Onion Strings)

Canola oil, for frying

Crispy Fried Onion Strings, recipe follows

1 large red onion, medium dice

3 tablespoons soy sauce

1 large lime, cut into 8 wedges

1/4 cup white wine

1 red bell pepper, stem, seeds and ribs removed, julienne cut

1 tablespoon light brown sugar, divided

Dash cayenne pepper

2 1/2 tablespoons minced garlic

1 English cucumber, peeled and cut on diagonal into 1 1/4-inch rounds

1 tablespoon fish sauce

Fine salt

Bunch chives, minced

1 large red bell pepper, medium dice

5 tablespoons canola oil, divided

1 tablespoon granulated sugar, divided

4 green onion stalks, diced

4 cloves garlic, papery outer layer still attached

1 lime, zested

Kosher salt and freshly cracked black pepper

1/4 cup rice wine vinegar

1 jalapeno (stemmed, seeded, ribs removed), small dice

1 large bunch or package baby watercress

2 jalapenos, sliced very thin (optional, but recommended)

1/2 cup packed cilantro leaves

4 large red onions, sliced paper-thin

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