Name: Beef carpaccio with thai basil salad
Cook time: 30 min
Total time: 30 min
Yield: 8
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; 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

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

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

Method

1.Wrap beef tightly in plastic wrap; place in freezer about 1 hour or until partially frozen. Unwrap beef; slice beef as thinly as possible to make carpaccio.

2.Make chilli and peanut dressing. Combine ingredients in screw-top jar; shake well.

3.Combine remaining ingredients in small bowl.

4.Arrange carpaccio in single layer on serving plates; top with salad, drizzle with dressing.

Carpaccio is a thin shaving of raw beef or fish. Make sure raw meat is very fresh; only buy from a reputable butcher who understands this is how the meat will be consumed. Prepare and consume raw meat as soon as possible. The meat must be refrigerated at below 5°C, and should not be allowed to come to room temperature before serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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