Stunning Beef “Bo Onion Lacquer” – a detailed recipe cooking. 
Time: 20 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 300 gr diced 1 cm. beef tenderloin
- 1.5 tbsp. l fresh lime juice
- 1 tbsp. l fish sauce
- 1 tbsp. l Sahara
- 2 sliced Thai bird eye peppers or 1/2 peppers serrano
- 1 tbsp. l oyster sauce
- 2 tsp soy sauce
- 2 – 3 tbsp. l vegetable oil
- 2 cloves garlic cloves
- 1/2 tbsp. halved leaves of asian basil
- 1/4 part (about 1/2 tbsp.) Cut into small pieces, about 0.5 cm thick, ripe pineapple (optional)
- 1/4 thinly sliced along the head of red onion Luke
- 3 tbsp. watercress (wash, sort and pick small pieces)
- 1 thin sliced ripe tomato
Recipes with similar ingredients: beef, pineapple, watercress, tomatoes, serrano pepper, red onion, garlic, lime juice, sauce fish, oyster sauce, soy sauce, basil
Recipe preparation:
- In a large bowl, mix lime juice, fish sauce, sugar and pepper chilli. Pour oyster sauce, soy sauce into a medium-sized bowl, lay the beef and stir so that the meat is evenly coated marinade. Heat the oil in a large skillet over high heat. Put the garlic and fry until aromatic, about 5 sec. Add beef and fry quickly until the meat is strong browned around the edges, about 2-3 minutes. Add lemon to the bowl sauce.
- Add the pineapple slices to the beef mixture, if using, Asian basil and red onion. Lay out the watercress nicely and Tomatoes on the dish. Put the beef and juice on the watercress and immediately serve (if you wish, with a warm baguette or boiled rice to collect juice). Serving option: Another way to serve bo onions varnish – do not use lime dressing at all and serve beef with salt mixture prepared from 1.5 tbsp. l sea salt tea a spoonful of ground black pepper and a tablespoon of fresh juice lime.
