Vietnamese‑style beef carpaccio
Vietnamese‑style beef carpaccio
People
For 4Preparation Time
25 minutesWinery Pairing
Mumm 4
Ingredients
- 400 g very fresh beef fillet
- 1 lime (juice)
- 2 tablespoons nuoc mam sauce
- 1 clove garlic, finely chopped
- 1 red chili pepper, finely chopped (optional)
- 1 bunch fresh cilantro
- 1 red onion, finely chopped
- 1 carrot, grated
- 1 handful roasted peanuts, crushed
- 1 tablespoon palm sugar or brown sugar
- Salt, pepper
Recipe
Preparation steps:
1. Very thinly slice the beef tenderloin and arrange the slices flat on a plate.
2. Mix the lime juice, nuoc mam sauce, garlic, chili pepper, sugar, salt, and pepper to make the marinade.
3. Pour the marinade over the beef and let it marinate for 10 minutes in the refrigerator.
4. Add the red onion, grated carrot, cilantro, and peanuts to the carpaccio.
5. Serve chilled.
Mumm 4
The freshness and acidity of the marinade, combined with the tenderness of the beef, pair perfectly with the liveliness and aromatic complexity of Mumm 4.
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