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Categories:
tenderloin thai basil bean sprouts red chili pepper peanut peanut oil lime juice peanuts soy sauce pepper sesame oil ginger
Viewed: 86 - Published at: 7 years agoIngredients
- 1 pound beef tenderloin trimmed
- 1 ounce thai basil leaves loosely packed
- 2 ounces bean sprouts
- 1 red chili pepper long, sliced thinly
- dressing Spicy Peanut
- 1/4 cup peanut oil
- 2 tablespoons lime juice
- 2 tablespoons peanuts coarsely chopped roasted unsalted
- 1 tablespoon Japanese soy sauce
- 1 Thai chili pepper small red, chopped finely
- 1 teaspoon sesame oil
- 1/3 inch ginger piece, peeled and grated
Method
- For the carpaccio, wrap the beef tightly in cling wrap and place in the freezer about 1 hour or until partially frozen. Unwrap and slice as thinly as possible. Arrange on serving platter and top with basil, bean sprouts and sliced chili pepper.
- For the dressing, add ingredients to a screw-top jar and shake well. Drizzle on beef to serve.
