Bo Tai Chanh / Rare Beef Salad

• porções: 3 servings
• tempo ativo: 20 minutes
• tempo total: 30 minutes

Ingredientes

1/2 lb Eye of Round

12 oz Pineapple Juice, for blanching

1/2 Lime, Juice, for curing

1 White Onion

1 Red Bell Pepper

1 Jalapeno

1/4 cup Sawtooth Culantro

1/4 cup Thai Basil

1/4 cup Green Onion

1/4 cup Cilantro

1/8 cup Roasted Peanuts

2 tbsp Sugar

2 tbsp Fish Sauce

2 tbsp Water

1/2 tbsp Minced Garlic

1 tbsp Crushed Dried Thai Chili

1/2 Lime, Juice

Fried Shallots

Instruções

Process the beef:

Thinly slice eye of round (or similar lean cut) against the grain. For easier slicing, partially freeze the beef for 2–3 hours beforehand

Then, in a small pot, heat up the pineapple juice until it boils. Quickly dip slices in pineapple juice for 5–10 seconds, just to firm the surface. Transfer to a bowl, squeeze over lime juice, toss, and chill while prepping other ingredients

Prep Accompaniments:

Thinly slice onion, red bell pepper, and jalapeño. Rough-chop culantro and Thai basil; finely chop cilantro and green onion

Make Sauce:

In a small bowl, combine equal parts fish sauce, sugar, and water. Add minced garlic, crushed dried chili, and lime juice. Stir until the sugar dissolves and the sauce is fully combined

Assemble:

Combine beef, veggies, and herbs in a mixing bowl. Add crushed roasted peanuts and pour over the sauce. Toss gently until all the ingredients are evenly distributed

Plate and garnish with fried shallots. Serve immediately by itself or with shrimp chips and an ice-cold beer. Enjoy!