25 Min.
Gesamtdauer
25 Min.
Arbeitszeit
Zutaten für Personen
2 sprigs of mint
1 stalk of lemongrass
1/2 lime
1 tsp brown sugar
3 tbsp fish sauce
3 tbsp sesame oil
salt
pepper
coriander
200 g roast beef
1 spring onion
Zubereitung
- Strip the mint leaves from the sprigs, roll, cut into fine strips and place in a small bowl.
- Remove the woody outer leaves from the lemongrass stalk, cut the stalk in half lengthwise and pound with the back of a knife to remove any fibers.
- Finely chop the lemongrass and add to the mint leaves in the bowl.
- Grate the green part of the lime zest and add the zest to the bowl.
- Juice the lime.
- Season the herb mixture in the bowl with the lime juice, brown sugar, fish sauce, sesame oil, salt, pepper and coriander.
- Cut the fillet into thin slices and place on cling film.
- Cover the fillet slices with foil and pound thinly with the bottom of a pan.
- Spread the carpaccio on a plate and brush thinly with the marinade.
- Clean and finely slice the spring onion and scatter over the carpaccio.
UNser TIPP
Be careful when seasoning with salt: the fish sauce is already very salty in itself!
