CCC Beef with lemongrass
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 621.0
- Total Fat: 27.0 g
- Cholesterol: 227.5 mg
- Sodium: 441.2 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 0.0 g
- Protein: 77.4 g
View full nutritional breakdown of CCC Beef with lemongrass calories by ingredient
Introduction
Another recipe flavorful and easy to make for lunchWarning predict the weather from the marinade! Another recipe flavorful and easy to make for lunch
Warning predict the weather from the marinade!
Number of Servings: 2
Ingredients
-
2 shallots medium
2 tablespoons sweet chili paste
1 pinch of caster sugar
1 knob of butter for cooking
Salt and pepper
10 cl white vinegar soft (Asian grocery stores)
Tips
Serve with rice for example
Directions
Slice the shallots finely
Slice the lemon into thin strips
Mix in a bowl with lemon grass, shallots, chili paste and sugar
Brush generously with meat preparation and put in a flat in a cool, protected by a film
Keep the excess marinade
After marinating the meat for 2 to 24 hours, enter it in a pan with a knob of butter over high heat (be careful not to burn the butter)
Once the pieces caramelized, reduce heat and cook according to your preferences (like the pieces are thick it can take another 4 minutes for rare meat)
On a cutting board, cut vertically into thin strips the pavement: the edges must be caramelized while the heart must be bleeding (point for those who prefer)
Mix with the excess marinade and sprinkle with vinegar
Salt and pepper to your liking
Serve warm or cold
Serving Size: Makes 2 servings.
Slice the lemon into thin strips
Mix in a bowl with lemon grass, shallots, chili paste and sugar
Brush generously with meat preparation and put in a flat in a cool, protected by a film
Keep the excess marinade
After marinating the meat for 2 to 24 hours, enter it in a pan with a knob of butter over high heat (be careful not to burn the butter)
Once the pieces caramelized, reduce heat and cook according to your preferences (like the pieces are thick it can take another 4 minutes for rare meat)
On a cutting board, cut vertically into thin strips the pavement: the edges must be caramelized while the heart must be bleeding (point for those who prefer)
Mix with the excess marinade and sprinkle with vinegar
Salt and pepper to your liking
Serve warm or cold
Serving Size: Makes 2 servings.