Beef Salsa with Ginger, Chilli, Garlic, finely sliced Snap Peas and creamy homemade Aioli Recipe
Another favourite is what I call a beef salsa. Guests often refer to it as a ceviche because it’s citrus marinated. However, it’s actually a tartar as it’s finely-chopped, raw beef fillet. Some guests are apprehensive when hearing the word “tartar”. Fear not; this is a taste explosion! Crunchy, finely-sliced snap peas add texture and all the flavours are enhanced with a creamy homemade aioli. Every mouthful embraces a harmony of ginger, chilli, garlic, sesame seeds and snipped chives.
Yields : 2 portions
165 g Beef Fillet - all sinew and extra fat removed and then finely cubed
10 g Ginger
1-2 cloves Garlic
2 Chillies – seeds removed
1 T Snipped Chives
30 ml toasted Sesame Seeds
40 ml freshly squeezed Lemon Juice
100 ml Kikkoman Soya Sauce
90 ml Olive Oil
10 ml Sesame Oil
5 Snap Peas
1) Prepare beef fillet. Finely slice ginger, chilli and garlic. (To about 1 ½ - 2 cm pieces in length and 1mm thickness). Add this to the beef together with the snipped chives and sesame seeds.
2) Mix the lemon juice and soya together and then mix the olive oil and sesame oil together. Pour the lemon mixture over the beef and then the olive oil mixture. (Not the other way around as then the olive oil will coat the beef fillet and not allow the lemon and soya to cure it.). Leave for anything from 5 minutes to 30 minutes before eating.
3) When serving you will find extra liquid that was needed for the above stage but is not needed when eating. When plating squeeze this off and serve with finely sliced snap peas (chef’s note: slice the snap peas and then place in iced water to crisp up) and Aioli (Homemade mayonnaise flavoured with garlic). See thinly sliced salmon recipe for the Aioli recipe just add extra garlic.
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I look forward to hearing from you.