Beef carpaccio with thai basil salad
Delight in Italian raw beef carpaccio paired with a fresh Thai basil salad. Perfect for a unique and tasty meal. Serves 8, cooks in 30 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Grater
- Tongs
- Plastic wrap
- Freezer
- Refrigerator
- Serving platter
- Plate
Ingredients
- 400 grams 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 tablespoons lime juice
- 2 tablespoons 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
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