Thai Beef Salad

THAI BEEF SALAD

BY CHEF ROY HAZBOUN
Serves 2 | Prep/cooking 15 mins
INGREDIENTS

• 80g Beef strips Tenderloin (very thin)
• 1g Lime Zest
• 20ml Lemon juice
• 5ml lime juice
• 5g Yuzu
• 55g mixed Mesclin
• Thai Sauce
• 3g Poppy seeds
• 3g Deep Fried Vermicelli with salt
• 1g Sumac
• 1g Togarashi
• 2g Balsamic reduction

Thai sauce

• 25ml water
• 5g Sugar
• 8ml Soya
• 8ml Worchester sauce
• 8ml Sesame oil

PREPARATION

1. In a mixing bowl, drop beef strips, lime zest, lemon juice and Yuzu till beef is cured. (yellowish color)

2. Mix Mesclin and Thai sauce then place it in the middle of the serving plate and beef all around.

3. Place vermicelli on top on the salad then sprinkle sumac, poppy seeds and togarashi.

4. With a brusher, brush balsamic reduction on the plate for decoration.

FROM SAME CHEF

 

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