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Lime Cured Beef Salad (Goi Bo)
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| Servings |
Prep. Time |
Cooking Time |
Calories |
% from Fat |
Fat |
Sodium |
Carbohydrates |
Protein |
Cholesterol |
| 4-6 |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
| INGREDIENTS: |
| 1/3 cup lime juice |
1/4 cup fish sauce |
2 tablespoons sugar |
| 1 large garlic clove, peeled, crushed, and
minced |
2 stalks lemongrass, outer leaves and tough
green tops removed, root ends trimmed, and stalks sliced paper thin |
1 to 2 bird's eye or Thai chilies, seeded,
and sliced on the diagonal |
| 1 pound beef filet mignon or top round, 1
inch thick |
3/4 cup mung bean sprouts, root ends trimmed |
20 large holy basil leaves, julienned |
| 20 large mint leaves, julienned |
fried shallots |
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| 1 |
Whisk together the lime juice, fish sauce, and sugar
in a bowl until the sugar is completely dissolved. Add the garlic,
lemongrass, and chili and let marinade stand for 20 minutes. |
| 2 |
Meanwhile, cut the filet mignon into blocks 2 inches
wide by any length. Heat a well-oiled nonstick pan over high heat
and sear each block of meat 1 to 2 minutes per side. Transfer the
meat to a cutting board and, when cool enough to handle, cut into
thin slices. |
| 3 |
Add the beef to the marinade and allow to stand for
30 minutes. Next, drain the meat as much as you can but do not pick
out the garlic, lemongrass, and chili. |
| 4 |
Toss the meat with mung bean sprouts and tow-thirds
of the holy basil and mint. Arrange the meat in a mound in the
center of a serving plate, then scatter the remaining holy basil,
mint, and fried shallots on top. |
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