Thai Beef Salad

Ingredients of Thai beef salad:

Thai Beef Salad Recipe
Beef (about 300g): Two blocks
Eggplant: 1
Corvette’s: 2
Red peppers: 2
Spring onions: 2
Red shiso (Thai spice): 2 stalks
Olive oil: 2 c. tablespoons
Cracked pepper

For the sauce:

Soy sauce: 3 c. tablespoons
Coffee liquid honey: 1 c.
Coffee sherry vinegar: 1 c.
Peanut oil: 3 c. tablespoons
Olive oil: 1 c. tablespoons
Salt and pepper

Preparation method of Thai beef salad:

Prepare the sauce by emulsifying the ingredients with a fork, and set aside to cool.
Preheat the oven grill position.
Wash the vegetables.
Cut zucchini and eggplant into thin slices lengthwise.
Cut the peppers in half, remove the seeds and cut into strips.
Put the slices of vegetables and peppers on oven rack.
Bake by placing the fried licks below to collect the juice during cooking.
Roast the vegetables for about 20 minutes, turning halfway through cooking.
Meanwhile, heat oil in a pan. To enter the pavement beef 3 minutes on each side.
Remove them from the pan, cool and cut into thin strips.
Effeuillez shiso, wash and chop the onions lengthwise.
Remove the vegetables from the oven
Divide them into plates, then salt and pepper.
Sprinkle the sauce and add the sliced meat, shiso leaves, and spring onions.
Salt and pepper, and serve immediately.
Serving:

2-3 people.

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