Raymond Blanc, chef director at Brasserie Blanc, shares a recipe. Bon appétit!

INGREDIENTS

For the dressing

• Zest and juice of 3 limes
• Zest and juice of 1 orange
• 2 tbsp palm sugar
• 2 tsp soy sauce
• 1 garlic clove, crushed
• 1cm piece of ginger, grated

For the crispy beef
• 2 eggs, beaten
• 4 tbsp corn flour
• 1⁄2 tsp salt
• 400g minute steak, sliced thinly

For the slaw
• 2 carrots, cut into long thin strips
• 1⁄4 white cabbage, finely sliced
• 1⁄4 red cabbage, finely sliced
• 4 spring onions, finely sliced
• Coriander, leaves picked

To plate
• 1 bag of mixed salad leaves
• 4 tbsp cashews, toasted
• 2 candy beetroot, finely sliced
• 2 tbsp white sesame seeds

chef Raymond Blanc

METHOD

To make the dressing, put all the ingredients (apart from the lime and orange zest) into a saucepan. Simmer until thickened and syrupy, stir in the zest and set aside.

Heat 2-3cm of vegetable or sunflower oil in a wok or deep pan. You can test if it’s hot enough by dropping a cube of bread in – the oil is ready when the bread turns golden in under a minute.

While you’re waiting for the oil to heat up, make the batter for the beef by mixing the eggs, corn our and salt together. Dip the beef slices in the batter and carefully place in the hot oil, frying in batches until golden brown. Remove using a slotted spoon and drain on kitchen paper before coating with some of the dressing. In a big bowl, mix all slaw ingredients together.

In a separate bowl, toss the mixed salad leaves and cashews with the remaining dressing and divide amongst four plates. Top the salad with the crispy beef strips and decorate with the beetroot slices and slaw. Finish with a sprinkling of sesame seeds.

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From France Today magazine

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