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Thai-style beef salad with lemongrass chili dressing |

Salted

An Asian salad of crunchy vegetables served with rare beef.

Note

Be sure to mix the dressing at the last minute for best results.

Ingredients

Recipe for 12 Tapas

For the salad

200 Gr
Libanese cucumber
100 Gr
Shallot
10 Gr
Lemongrass
4 Sprig(s)
Mint
2 Unit(s)
Green onion
100 Gr
Celery
100 Gr
Carrot

For the sauce

1 Unit(s)
Bird's eye chili
1 Clove(s)
Garlic
30 Ml
Sugar
1 Unit(s)
Lime
30 Ml
Fish sauce nuoc-mâm
10 Gr
Lemongrass
30 Ml
Tamari

Toppings

2 Tbsp
Fried oignons
450 Gr
Boston cut beef

Preparation time: 30 min

  • For the preparations

    Cut the cucumber into julienne strips.

    Peel and cut the carrot into julienne strips.

    Finely chop the green onion and celery.

    Peel and finely chop the shallot.

    Finely chop the cilantro, mint, and lemongrass.

    Remove the seeds from the chili pepper and finely chop it.

    Finely chop the garlic.

  • For the salad

    In a bowl, mix all the ingredients except the garlic and the chili.Season the beef on each sides, in a hot pan with vegetable oil, sear the beef on each sides until you get a crust, it should be medium rare on the inside.Reserve it on the side for 5 minutes and slice it finelly.

  • For the sauce

    In a bowl, mix together the chili pepper, soy sauce, garlic, lemongrass, fish sauce, sugar, and lime juice.

  • For the platting

    Mix the vegetables with the dressing and serve in bowls.

    Arrange the beef slices on top and add a little dressing to season.

    Add the fried onions as a garnish.

Be sure to mix the dressing at the last minute for best results.

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