Name: Beef carpaccio with thai basil salad
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 400 gram beef eye fillet, trimmed; 1 cup loosely packed thai basil leaves; 1/2 cup (40g) bean sprouts; 1 fresh long red chilli, sliced thinly; 1/4 cup (60ml) peanut oil; 2 tablespoon lime juice; 2 tablespoon coarsely chopped roasted unsalted peanuts; 1 tablespoon japanese soy sauce; 1 fresh small red thai chilli, chopped finely; 1 teaspoon sesame oil; 1 centimetre piece fresh ginger (5g), grated; Chilli and peanut dressing; 1/4 cup (60ml) peanut oil; 2 tablespoon lime juice; 2 tablespoon coarsely chopped roasted unsalted peanuts; 1 tablespoon japanese soy sauce; 1 fresh small red thai chilli, chopped finely; 1 teaspoon sesame oil; 1 centimetre piece fresh ginger (5g), grated

Ingredients

400 gram beef eye fillet, trimmed

1 cup loosely packed thai basil leaves

1/2 cup (40g) bean sprouts

1 fresh long red chilli, sliced thinly

1/4 cup (60ml) peanut oil

2 tablespoon lime juice

2 tablespoon coarsely chopped roasted unsalted peanuts

1 tablespoon japanese soy sauce

1 fresh small red thai chilli, chopped finely

1 teaspoon sesame oil

1 centimetre piece fresh ginger (5g), grated

Chilli and peanut dressing

1/4 cup (60ml) peanut oil

2 tablespoon lime juice

2 tablespoon coarsely chopped roasted unsalted peanuts

1 tablespoon japanese soy sauce

1 fresh small red thai chilli, chopped finely

1 teaspoon sesame oil

1 centimetre piece fresh ginger (5g), grated

Method

1.Wrap beef tightly in plastic wrap; place in freezer about 1 hour or until partially frozen. Unwrap beef; slice beef as thinly as possible to make carpaccio.

2.Make chilli and peanut dressing. Combine ingredients in screw-top jar; shake well.

3.Combine remaining ingredients in small bowl.

4.Arrange carpaccio in single layer on serving plates; top with salad, drizzle with dressing.

Carpaccio is a thin shaving of raw beef or fish. Make sure raw meat is very fresh; only buy from a reputable butcher who understands this is how the meat will be consumed. Prepare and consume raw meat as soon as possible. The meat must be refrigerated at below 5°C, and should not be allowed to come to room temperature before serving.
Note

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Ingredients

Method

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