Bò Tái Chanh with Lemongrass and Chili
85% chuẩn vị · Vietnamese
A flavorful variation of Bò Tái Chanh that incorporates aromatic lemongrass and a bit more heat from fresh chilies, offering a more complex and spicy profile.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Beef sirloin500g
- Lime juice1/2 cup
- Fish sauce2 tbsp
- Sugar1 tbsp
- Lemongrass, finely minced2 stalks
- Garlic, minced1 clove
- Red chili, finely chopped1-2
- Red onion, thinly sliced1/2 medium
- Mint leaves1/4 cup, packed
- Cilantro, chopped1/4 cup, packed
- Thai basil leaves1/4 cup, packed
- Roasted peanuts, crushed2 tbsp
- Saltto taste
- Black pepperto taste
Các bước
- 1
Slice beef very thinly against the grain. Place in a bowl.
- 2
In a small bowl, combine lime juice, fish sauce, sugar, minced garlic, salt, pepper, finely minced lemongrass, and finely chopped red chili. Whisk well.
- 3
Pour about half of the dressing over the beef. Toss gently and let marinate for 15-20 minutes.
- 4
Add the thinly sliced red onion, mint, cilantro, and Thai basil to the bowl. Toss gently.
- 5
Add the remaining dressing and toss again. Adjust seasoning if needed.
- 6
Serve immediately, garnished with crushed peanuts and extra chili slices if desired.
