Ingredients:
½ peeled half-ripe Indramayunese mango shaved thinly
100 g of torn bowl lettuce
100 g of seeded Japanese cucumber sliced thinly
1 purple onion sliced thinly
75 g of tenderloin
Marinade:
1½ tbsp of lemon juice
½ tbsp of fish oil
1 tsp of sesame oil
1 tsp of grated ginger
1 clove of grated garlic
4 pcs of coriander roots
1 tsp of salt
½ tsp of pepper
1 tbsp of honey
Sauce:
4 tbsp of lemon juice
1 tbsp of sugar dissolved in 50 ml of hot water
3 tbsp of Thai sweet chili sauce
½ tsp of grated ginger
2 pcs of lime leaves sliced thinly
1 red cayenne pepper sliced thinly
2 tbsp of tamarind juice
½ tsp of salt
2 sprigs of coriander chopped finely
Topping:
25 g of roasted peanuts
How to make:
Mix well all marinade ingredients.
Marinate the beef with the marinade.
Knead.
Put in a thightly closed container.
Store in refrigerator for two hours to infuse the flavors.
Heat a steak skillet until really hot.
Apply the oil on the surface of the skillet.
Use medium heat so that the meat is cooked to the inside.
Roast the beef until cooked and fragrant.
Lift.
Let cool.
Slice the meat thinly with a sharp knife.
Mix the meat with lettuce bowl, Japanese cucumber, onion, and manggo.
Stir well.
Serve immediately with topping and sauce.
For 6 servings.
Nutrition facts per serving:
Calorie: 147 kcal
Protein: 4.7 g
Fat: 7.6 g
Carbohydrate: 17 g
Cholesterol: 20.1 mg
Fiber: 0.6 g
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