Salads of Cilantro Lime Sunburst Tomato Beef and Asian Snow Pea Carrot Perilla Stuffed Cucumber Tonnelet
Shawna's Food and Recipe Blog
Shawna's Food and Recipe Blog
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Ingredients

  • 5 or
  • 6 snow peas in salted boiling water for 10 to 15 seconds Remove the blanched snow peas from the hot water and cool them under cold running water. Very thin julienne slice the snow peas. Place the fine julienne sliced snow peas in a small mixing bowl. Add a few very thin julienne slices of carrot. (The amount of carrot should be about half of the snow peas.) Add sea salt and white pepper. Add 2 pinces of sugar. Add 1/2 teaspoon of rice wine vinegar Add 1/4 teaspoon of ginger paste. Add 1/4 teaspoon of sesame oil. Add 1/2 teaspoon of vegetable oil. Add 1/2 of one leaf of Vietnamese perilla that is chiffonade sliced. Toss the ingredients together. Chill the salad, till it is needed later in the recipe.
  • 4 ounce to
  • 5 ounce piece of sirloin steak or top round steak with sea salt and white pepper

Instructions

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