Journal
Beef with Molho à Vinagrete
|
Dishes we recommend for this recipe. |
Here is a recipe for beef with molho à vinagrete, an easy way to enjoy a Brazilian-style meat dish at home.
It is a finely judged spiced dish that doubles the appeal of beef topside. Lightly grilled lean beef goes beautifully with molho à vinagrete, the vinegary raw vegetable sauce.
Ingredients (serves 2 to 3)
- Thinly sliced beef topside (yakiniku cut): 200g
- ★Seasonings (A)
- Garlic (grated): 1 clove
- Olive oil: 2 tsp
- Ketchup: 1 tbsp
- Dish Symphony No.1 or No.2: 1/2 tsp
- Salt: 1.6g
Ingredients for the molho à vinagrete
- ★Vegetables
- Onion: 1/2
- Tomato: 1 (or about 5 cherry tomatoes)
- Green pepper: 1
- Red pepper: 1
- Yellow pepper: 1
- ★Seasonings (B)
- Vinegar: 50cc
- Salt: 1/2 tsp
- E.V. olive oil: 5 tbsp
- Soy sauce 1 tsp
- Dish Symphony No.1 or No.2: 1 tsp
Method
- Mix all of seasonings (A) together, rub into the thinly sliced beef topside (yakiniku cut): 200g, and leave for about 10 minutes to take.
- Chop all the vegetables as finely as you can.
- Put seasonings (B) and the vegetables from step 2 in a bowl and mix.
- Pour olive oil (not in the list above) into a frying pan, heat over medium heat, then lay in the beef from step 1 and cook both sides until lightly coloured.
(Think of it as passing the meat quickly through the heat and onto the plate, so it does not toughen.) - Arrange the beef on a plate, add the molho à vinagrete alongside, and it is done.
The Inspice used in this recipe
No measuring, and dispatched in one to two business days.
Reading it in the kitchen? Send this recipe to LINE
If you liked it, keep it for later.
Keep this recipe to hand — for the shopping list, and for the kitchen bench. New recipes come by LINE too.
Get this recipe on LINE
Send this recipe by email
Other recipes you can make with Dish Symphony No.1
With just one of them, these dishes are open to you.
