Seared beef and bean sprouts in spicy lime dressing

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Revision as of 11:57, 31 January 2013 by Chef (talk | contribs)
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This recipe needs advance preparation!

Seared beef and bean sprouts in spicy lime dressing
Servings:Serves 4
Ready in:2 hours 20 minutes
Prep. time:2 hours 15 minutes
Cook time:5 minutes
Difficulty:Average difficulty

This dish is similar to an Indo-Chinese dish, Goi Bo and variation of it that are found in Cambodia, Thailand and Laos. Because the beef is only cooked for a short time, it's worth using high quality beef such as fillet for this dish.

Ingredients for seared beef and beansprouts in a spicy lime dressing



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The marinade

  1. Whisk the lime juice and zest, jaggery and nuoc mam until the jaggery dissolves
  2. (if the jaggery is solid and hard, first crush it with the end of a rolling pin)
  3. Mix in the crushed garlic, chillies and lemongrass

The beef

  1. In a hot pan with a little oil, sear the fillets for 2 minutes per side, remove and allow to cool
  2. Cut the meat into thin slices
  3. Add to the marinade an refrigerate for at least 2 hours
  4. Blanch the beansprouts for 1 minutes in just boiled water. Allow to cool then arrange in a large serving bowl with the mint, basil and the chopped spring onions.
  5. After 2 hours, drain excess liquid from the meat and arrange in the bowl with the beansprouts

Serving suggestions

Garnish with lime slices and serve with coconut rice

Chef's notes

I also added some raw sliced button mushrooms to the beansprouts because I happened to have some left over.