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Lemongrass and lime marinated beef salad with fresh herbs

Tapas, Salted

Salad of beef prepared as a ceviche with lime juice, lemon grass, Thai chili, red pepper, carrot, mint and Thai basil.


Recipe for 12

For the salad

12 Thin slice(s)
Beef fondue
2 Unit(s)
50 Ml
Fish sauce nuoc-mâm
1 Unit(s)
1 Unit(s)
Red pepper
1 Unit(s)
4 Sprig(s)
4 Sprig(s)
Fresh cilantro
1 Unit(s)
Bird's eye chili

Preparation time: 30.00 min

  • General preparation

    Juice the limes. Remove the outer layer of the lemongrass sticks and finely slice them before crushing them with a mortar. Cut the carrots into thin strips using a mandolin. Cut the red peppers into small cubes. Cut the Thai chili in half lengthwise and remove the seeds and slice it. Cut the beef into thin strips. Chop the mint and Thai basil. Chop the shallots.

  • Beef preparation

    Mix the lime juice with the lemon grass, chilli, fish sauce and beef. Marinate the beef in this mixture for 30 minutes to 3 hours.

  • Crunchy vegetables

    Mix all of the vegetables with the herbs and the marinated beef.

  • Plating

    On a nice plate, place the colorful vegetables as you wish, and then garnish with the slices of beef.

Thai chili is one of hottest peppers. Wear gloves to cut it, and be careful not to clean your cutting board with hot water because the vapor created by its residues can be very irritating.

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