Raw Beef with Five Condiments

Name: Raw Beef with Five Condiments
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 2 lime wedges; 1 teaspoon chili purée; 1 scallion, green parts only, thinly sliced; 7 fresh mint leaves, thinly sliced; 1 teaspoon finely minced kaffir lime leaves; 1 teaspoon minced fresh lemongrass, tender interior part only; 2 teaspoons minced fresh ginger; 8 ounces fresh lean beef tenderloin (filet mignon), cut into small dice; 2 teaspoons peanut oil; 1½ teaspoons salt; 1 tablespoon sticky (sometimes also called glutinous) rice; 8 ounces fresh lean beef tenderloin (filet mignon), cut into small dice; 1 tablespoon sticky (sometimes also called glutinous) rice

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Steak tartare, Southeast Asian style. The ginger flavors the beef to complement the contrasting flavors and textures of the dipping condiments. All the smooth and bright flavors simply explode in your mouth.

Ingredients

1 tablespoon sticky (sometimes also called glutinous) rice
8 ounces fresh lean beef tenderloin (filet mignon), cut

Asia
Starter
Gluten-free

Method

Put the rice in a bowl and cover with ½ cup water. Soak for 1 hour, then drain and rinse. Pat the rice dry with paper towels, then transfer to a small skillet set over medium heat. Cook the rice, shaking the skillet occasionally, until lightly browned, about 3 minutes. Cool and