Seared beef and bean sprouts in spicy lime dressing
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.
- 450 g (1 lb) beef fillet steak, cut into 2.5 cm (1") steaks
- 115 g (4 oz) bean sprouts
- 4 or 5 button mushrooms
- Big handful of basil leaves
- Big handful of mint leaves
- 1 lime, quartered for garnish
- Peanut oil for frying
- For the marinade
- 2 garlic cloves, crushed
- Zest of 2 limes
- Juice of 2 limes
- 2 tablespoons nuoc mam
- 2 tablespoons jaggery
- 1 lemongrass stalk, bruised and chopped
- 2 small hot red chillies, deseeded and sliced into rings
- 3 spring onions, sliced on the diagonal
- Whisk the lime juice and zest, jaggery and nuoc mam until the jaggery dissolves
- (if the jaggery is solid and hard, first crush it with the end of a rolling pin)
- Mix in the crushed garlic, chillies and lemongrass
- In a hot pan with a little oil, sear the fillets for 2 minutes per side, remove and allow to cool
- Cut the meat into thin slices
- Add to the marinade an refrigerate for at least 2 hours
- Blanch the bean sprouts 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.
- After 2 hours, drain excess liquid from the meat and arrange in the bowl with the bean sprouts
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