I absolutely love raw food. Even as a child I used to eat carpaccio, raw fish and tartare. I really like the classic French steak tartare but I would like to share with you this amazing Vietnamese style steak tartare. Of course it is made with minced beef and egg yolk. But instead of all the classic ingredients I added fish sauce, coriander, sesame oil, ginger and lemon grass. It is such a fantastic combination, I think I even prefer it to the traditional steak tartare.
Delicious beef tartare with wonderful asian spices
Prepare the dressing. Mix juice of a lime, soy sauce, fish sauce, sesame oil, grated ginger, chopped coriander (leave a few twigs for decoration), chopped lemon grass, rice sugar and chopped chili in a bowl.
Wash and remove the seeds of your cucumber. Cut the cucumber into 5 mm cubes and put it into a sieve. Season with salt and set aside.
Wash and peel your beetroot. Slice it with a mandoline into very thin slices.
Now for the tartare: Remove any fat or sinews from the steak. Use a sharp knife and cut the steak into small pieces, about 5 mm.
Place the steak tartare to the bowl with your dressing and mix well. Shake dry your cucumber cubes and add them to the tartare. Now add the egg yolks and sesame seeds and mix together.
Arrange your beetroot carpaccio and ivide the tartare between your four plates. Sprinkle with a few leftover cucumber cubes, sesame seeds and coriander leaves. Serve with toasted ciabatta. Bon Appetit!