This is a dish that I must to remake from spinach salad with beef. But here I do not have spinach, so I replaced with celery. Everything will be OK, because it tastes is good even anything could be happen!
Materials: (For 2 people)
350 g beef fillet
4 stalks celery
1/2 red onion (red onion)
1/2 lemon juiced
3 tablespoons olive oil (or oil often)
1 tablespoons balsamic vinegar
50 g dry onion, canned
1 at leaves water mint (or basil optional)
1/2 pear (The Vietnamese pear)
salt, pepper, sugar, a few cloves garlic, 2 peppers seeded
Method: 1) Celery stalks portion only, leaving the leaves. Cut about a foot long hand, then cut long thin fibers. Soak in cold water to remove ice (for celery become succulent, crunchy). Before mixing, do so drained vegetables.
The carrot shreds like celery.
Water mint fiber cut.
2) Making reference operating here. After the onions have become red, great-grandchildren get water into a small bowl, determined red onions in the bowl mix includes celery, carrots, water mint. Mix all together.
3) Marinate meat: peel pears, pears used yet in the flesh scraped table, mix well. Add 1/2 teaspoon salt meat and mix well. Marinate the meat for 15 minutes.
**** The marinated meat is learned from a Korean friend. Empirically, this style marinated beef more tender and juicy.
4) Getting a pan on the stove, hot oil to fry till golden fragrant garlic. For beef marinated in (3) to fry, stirring constantly for meat cooked to medium.
Balsamic vinegar for chili chopped, 1 cup less sugar in (*) compounds from mixing in lemon oil (2), and mix. Season with sweet-sour-salty taste.
For 2/3 of the sauce mixture into the bowl of vegetables in phase medium (2). Mix.
Disc picking vegetables, side on to beef up 1/3 chan remaining sauce mixture. On the same for non-dried onion and basil decorated.