Beef carpaccio with thai basil salad | Women's Weekly Food

Ingredients

• 400 gram beef eye fillet, trimmed
• 1 cup loosely packed thai basil leaves
• 1/2 cup (40g) bean sprouts
• 1 fresh long red chilli, sliced thinly
• 1/4 cup (60ml) peanut oil
• 2 tablespoon lime juice
• 2 tablespoon coarsely chopped roasted unsalted peanuts
• 1 tablespoon japanese soy sauce
• 1 fresh small red thai chilli, chopped finely
• 1 teaspoon sesame oil
• 1 centimetre piece fresh ginger (5g), grated
• Chilli and peanut dressing