BEEF SALAD WITH LOCAL VEGETABLES – Wonderful Beef

BEEF SALAD WITH LOCAL VEGETABLES

Ingredients (4 portions)

  • 500 g Spanish Beef Tenderloin
  • 150 g Mix of local vegetables
  • 3 stalks of Lemongrass
  • 100 g Onion
  • 10 counts of Vietnamese
  • Kumquats
  • 30 g Grilled sesames
  • 20 g Diced garlic
  • 30 g Diced chili
  • 50 g Fish sauce
  • 20 g Julienne chilli pepper
  • 20 g Sliced shallots
  • 20 g Chilli sauce
  • Spices: Salt, sugar, black pepper, seasoning granule

Elaboration
1. Slice onion into thin slices, put in iced water. Slice lemongrass. Wash the mix of local vegetable, cut in halves. Thin slice 3 kumquats and squeeze the rest to take the juice (around 20g). Cut beef into thin slices, then mix with minced garlic and 5g of seasoning granule
2. Boil the micture of 50g fish sauce and 50g sugar. To make salad dressing, mix kumquat juice, chilli sauce, and 5g minced garlic.
3. Fry 20g garlic with a small amount of cooking oil, add beef and stir fry until the meat is medium. Mix the sliced onion, vegetable mix, minced shallot, sliced kumquat, beef, julienne chilli pepper with the salad dressing and sprinkle grilled sesame on top.

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