6 servings
Ingredients:
1lb (454g) beef sirloin, sliced thinly
1 tbsp (15mL) vegetable oil
1 Thai birds eye chilies, seeded and minced
2 shallots, thinly sliced
Garnish
4 green onions, sliced
12oz (350g) water chestnuts, drained, rinsed, sliced
1/2 bunch cilantro leaves, chopped
1/4 bunch mint leaves, chiffonade
1 tbsp grated fresh ginger
Dressing
2 tbsp sesame seed oil
5 tbsp fresh lime juice
2 tbsp oyster sauce
1/2 tsp sugar
Salt to taste
Cracked black pepper to taste
Sesame seeds, lightly toasted, to taste
1 pineapple, cut in half, flesh removed and diced
Method
Cut the beef into slices, in sauté pan, heat oil over medium heat
Sauté the beef with shallots and chilies until beef is medium rare, approximately 2-3 minutes. Remove from pan and allow to cool.
In a separate bowl, combine the garnish ingredients ingredients together. Add the dressing ingredients to the garnish and marinate for 20 minutes.
Combine the beef to the garnish and dressing.
Adjust seasoning and chili salad until service.
From HOSF188 GBC course