Ingredients (serves 4) :
400g beef onglet
2 spring onions
160g green papaya, grated
160g grated carrot
1 basil sprig thaï
1/2 bunch of coriander
2 sprigs mint
1 bâton lemonnshe
2 leaves leaves
1/2 clove garlic
1 à 2 pepper(minced bird(s) (according according to taste)
1 handful roasted peanuts
2 tablespoons sesamesesame oil
6 tablespoons sauce nuoc mam
3 tablespoons ricerice vinegar
2 tablespoons lime juice
1 tablespoon spalm ucre or brown sugar
a pinch of coarse salt
Salt and freshly ground pepper
Recipe:
Mince very fine peppers and garlic. In a mortar and pestle, combine and crush the sugar, vinegar, lemon, garlic, salt and pepper. nuoc mam and hot pepper. Make a reservation.
In a bowl, add the papaya and grated carrots, and a pinch of coarse salt, sprinkle with a light drizzle of rice vinegar.
Cut the meat into two strips of equal thickness. Season the meat with salt and sesame oil. Make heat a In a frying pan over high heat, place the tabs, add a knob of butter and the lime leaves. Brown the meat for 2 to 3 minutes on each side, keeping it blue throughout. Place the hot meat on the crushed and sliced lemongrass stick and set aside.
Coarsely crush the peanuts. Chop the herbs and spring onions (save the coriander for garnishing).
Add half the prepared sauce to the grated vegetables and herbs, then mix again. Pepper
Slice meat into thin strips.
Finishing and straightening
Place a few grated vegetables on the bottom of each plate. Add the meat strips and spoon over the sauce.
Sprinkle with peanuts and decorate with a few coriander leaves.
Serve and enjoy.
