Asian Steak Tartare

• Gluten free

• Meat

  • 9 oz Beef mince
  • 2 Quail eggs, raw

• Produce

  • 1/2 handful Cilantro, fresh
  • 1 tsp Ginger, fresh
  • 1/2 handful Mint, fresh
  • 1 tbsp Red onion

• Condiments

  • 1 tsp Chili sauce, hot
  • 1 tbsp Fish sauce
  • 1 tbsp Lemon or lime juice
  • 1 tbsp Soy sauce

• Baking & Spices

  • 1 tsp Sesame seeds

• Oils & Vinegars

  • 1 tbsp Vegetable or olive oil

Found on junedarville.com

Description

Ingredients

• 9 oz (250 g) beef mince
• 1 tsp fresh ginger, grated
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp lemon or lime juice
• 1 tbsp red onion, chopped finely
• ½ handful fresh cilantro, chopped
• ½ handful fresh mint, chopped
• 1 tsp hot chili sauce
• 1 tbsp vegetable or olive oil
• 2 raw quail eggs
• 1 tsp sesame seeds

Directions

• Transfer the beef mince to a large mixing bowl.
• Add the grated ginger, the chopped red onion and half of the soy sauce and fish sauce.
• Stir the beef mince well. The add the freshly chopped mint and cilantro, the vegetable or olive oil and half of the chili sauce.
• Stir well again. Check the seasoning and add the rest of the fish sauce, soy sauce or chili sauce to taste if necessary. Also add extra lemon or lime juice if you like.
• Cover the bowl with some cling film and let the beef marinate and chill in the fridge for 30 minutes. Then divide the tartare between 2 plates. You can use a serving ring to do this if you want.
• Gently crack the quail eggs. Discard the egg white and keep the yolk in one piece. Top the tartare with the yolks. Sprinkle with sesame seeds and serve cold.