Thai beef salad
Unroasted beef? In the cold cooking method used here, the protein structure of the meat is not changed by the heat, but by the acidity of the marinade. The result is the same as for roasting.
List of ingredients (4 people)
1 teaspoon of whole coriander
1/2 star anise, broken
1/2 cinnamon stick, broken
1/2 teaspoon of Szechuan pepper
4 shallots
1/2 stick of lemongrass
3 spring onion sticks
1 small vol. mint
1 vol. coriander
3-4 limes
Sea salt
Raw cane sugar
2 red chillies, seeded and cut into thin strips
250 g of beef fillet
2-3 tablespoons of soy sauce
Preparation:
Roast the dry spices in a pan until they develop their aroma. Allow to cool briefly and grind finely in a mortar.
Cut the shallots into thin rings.
Remove the firm outer peel from the lemongrass and finely chop the soft core.
Finely chop the spring onions and mint.
Chop the cilantro coarsely. Put everything aside.
Roll the limes several times on the work surface or cutting board to loosen the pulp and make them easier to extract.
Mix the lime juice with salt, sugar and chopped red pepper in a marinade.
Cut the beef tenderloin into thin strips approximately 0.5 cm thick and place it in a bowl.
Add the marinade and massage the meat.
Leave the meat in the marinade for about 15 minutes (cold cooking time).
Drain the meat marinade in another bowl.
Salad Dressing: Add 2-3 tablespoons of spices, soy sauce, scallions and lemongrass to the meat marinade in the bowl and mix well.
Add the ready-to-use salad dressing to the meat and mix, adding the onions and herbs.
Nutritional values per Person
10g carbohydrates 15g proteins 18g fats 143 kcal