¼ c. fish sauce (the most readily available brand is Thai Kitchen, but if you can find Vietnamese then go ahead and buy it)
Juice of 2 limes
3 T brown sugar
Squirt or 2 of Sriracha
2 inches fresh ginger root, peeled and minced
For the carrots:
Shredded carrots
Seasoned Rice Vinegar
Dried Thai Chilies
For the sandwich:
Baguette
Smooth liver pate
Mayonnaise
Fresh Cilantro
Jalapenos, thinly sliced
Cucumber, sliced into long batons
Instructions
Mix all of ingredients for beef; marinate steak for at least 3 hours.
Marinate carrots in vinegar and chilies for at least 3 hours.
Cook the steak in a preheated cast iron skillet on high heat until medium rare, about 8 minutes a side, depending on the cut and thickness of your beef. Let rest 10 minutes.
Slice beef thinly against the grain. Spread mayonnaise and pate to taste on interior of split baguette. Layer in sliced steak, carrots, cilantro, and other vegetables. Eat warm and enjoy!
Recipe by The Domestic Front at http://www.thedomesticfront.com/steakbanhmi/