Tagliatta in Singaporean

Singapore-style tagliata are slices of selected, quick-fried beef in a spicy marinade. Expressive taste accents in it are set by exotic, but already familiar to Russian gourmets ingredients: oyster sauce, galangal root, pakchoy salad.

Ingredients

• 850-900 g beef tenderloin
• 4 heads of pak-choya
• vegetable oil
• salt
• mint and strings of dried chili for serving
• 100 ml chicken broth
• 20 g oyster sauce
• juice of 2 limes
• 2 shallots
• 3 cm fresh galangal root
• 3 cloves of garlic
• 8 kaffir lime leaves
• 40 g mint
• 1 tsp with a heap of cornstarch

Directions

1. For the sauce, peel the shallots, garlic and galangal. Remove the stems from the mint. Pull out the center vein from the lime leaves. Grind prepared foods in a blender and place in a saucepan.
2. Add broth, oyster sauce and lime juice, bring to a boil and cook for 3 minutes.
3. Mix starch with 1 tbsp. l. cold water, add to boiling sauce and, stirring vigorously, cook until thick, 1 min.
4. Steam Pak-choi or simmer in salted water.
5. Strip the tenderloin from films and tendons. Rub with salt, brush with vegetable oil and grill or grill in a pan until golden brown on all sides. Continue frying, turning the meat frequently, until medium rare (reaches 55-60 ° C core temperature). Let the meat sit for 15 minutes. on a board, then cut into as thin slices as possible.
6. Place the meat with an overlap on a plate, place pak choy next to it, pour over the sauce, garnish with chili and mint threads.