Preview

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

1 Sprig(s)

Celery

100 Gr

Carrot

For the sauce

1 Unit(s)

Bird's eye chili

1 Clove(s)

Garlic

25 Gr

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

Thai-style beef salad with lemongrass chili dressing |

Preparation time: 30 min

For the preparations for the salad

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.

Cooking schedule

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