Thursday, 6 November 2008

Inspiration: Franco-Thai beef

To make a change from the usual steak tartare and to suit my cravings of Thai food, I created this recipe, a mix between French ideas and Thai ingredients... It is pretty easy, and the most demanding is chopping the ingredients, as always.

Preparation time: 15 min
Cooking time: 10 min

For 1 or 2 pers:
250g Fresh lean mince beef
- 1 tomato (cut in 1/2 slices)
- 1/2 broccoli (Cut in small bouquets)
- 2 red peppers (cut in squares)
- 1 clove garlic (cut thinly)
- Ginger (same amount as garlic, cut thinly)
- 1/2 lime juice (squeezed!)
- Fish sauce (same amount as lime)
- 4 mushrooms (cut thinly)
- 2 spring onions (cut thinly)
- 1 big red chilli pepper (or 2 small ones for those who like it hot, cut in 1/2 slices)
- Kaffir lime leaf (optional: it's hard to find, 2 or three whole leaves to be removed once the dish is ready. Do not eat them!)
- 1 spoon sesame oil
- 1 teaspoon sesame seeds

Mix the meat with the lime juice, the fish sauce, the spring onion cut in slices (green stem included), the mushrooms and half the chilli pepper. Mix with the hands, briefly, so as to get buns. Sprinkle the top of the buns with the sesame seeds.

Mix the rest of the ingredients: tomato, broccoli, red pepper, garlic, ginger.

Heat the sesame oil in a pan, brown the beef buns sides well, then add the mix around the buns. Cook on high heat (+ 1/2 a lid to soften the vegetables) add the kaffir lime leaves just before the end. Do not over cook the vegetable so that they keep a vibrant colour.

After you dish, de-glaze the pan, and pour over the beef.

Serve hot, that's it.

I sometimes cook the meat in the oven on a grid which allows the fat to drip away from the meat.

Source: my own cravings

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