Amazing Vietnamese style steak tartare

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. 

This recipe is of course without shallots because of my fructose malabsorption. If you prefer your beef tartare with shallots then just add 1 – 2 tbsp of chopped shallots. Anyway, I prefer this Vietnamese style beef tartare without shallots because of all the other lovely balanced ingredients. Give it a try, you won’t be missing those onions!Make sure you buy fresh and high quality beef. You can either ask your butcher to mince it for you or mince it yourself. I cut it myself because I like doing it and because the tartare has a nicer texture. Try this lovely recipe next time when your friends are over. It’s a perfect starter or have it as a main course with some french fries.

Amazing Vietnamese style steak tartare

Delicious beef tartare with wonderful asian spices 

Servings: 4 people
  • 400 gram sirloin steak (or any other lean steak)
  • 1 lime
  • 2 tbsp sesame oil
  • 2 tsp fish sauce
  • 3 tbsp soy sauce
  • 2 cm ginger
  • 1 bunch coriander
  • 1 stalk lemon grass
  • 1 tbsp roasted white and black sesame
  • 1-2 small birds eye chili
  • 2 fresh free range egg yolks
  • 1 tsp rice sugar
  • ciabatta to serve
  • 0,5 cucumber
  • 1 small beetroot
  1. 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. 

  2. 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. 

  3. Wash and peel your beetroot. Slice it with a mandoline into very thin slices. 

  4. 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. 

  5. 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. 

  6. 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!

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