2020-08-13 / test@t

Togliatti in Singaporean

Singapore-style tagliata are slices of selected, quick-fried beef in a spicy marinade. Expressive taste accents in it are set by exotic, but already familiar to Russian gourmets ingredients: oyster sauce, galangal root, pakchay salad.

Ingredients

850-900 g beef tenderloin
4 heads of pak-choya
vegetable oil
salt
mint and strings of dried chili for serving
100 ml chicken broth
20 g oyster sauce
juice of 2 limes
2 shallots
3 cm fresh galangal root
3 cloves of garlic
8 kaffir lime leaves
40 g mint
1 tsp with a heap of cornstarch

STEP-BY-STEP COOKING RECIPE

Step 1

For the sauce, peel the shallots, garlic and galangal. Remove the stems from the mint. Pull out the center vein from the lime leaves. Grind prepared foods in a blender and place in a saucepan.

Step 2

Add broth, oyster sauce and lime juice, bring to a boil and cook for 3 minutes.

Step 3

Mix starch with 1 tbsp. l. cold water, add to boiling sauce and, stirring vigorously, cook until thick, 1 min.

Step 4

Steam Pak-choi or simmer in salted water.

Step 5

Peel the tenderloin from films and tendons. Rub with salt, brush with vegetable oil and grill or grill in a pan until golden brown on all sides. Continue frying, turning the meat frequently, until medium rare (reaches 55-60 ° C core temperature). Let the meat sit for 15 minutes. on a board, then cut into as thin slices as possible.

Step 6

Place the meat with an overlap on a plate, place pak choy next to it, pour over the sauce, garnish with chili and mint threads.

Cooking time

1h 30m

Servings

Catalog