THE FIRE-STUNG MEAT RIBBONS

(Our Play on Spicy Portuguese Beef Strips)

THE FIRE-STUNG MEAT RIBBONS

Ingredients: 400g Beef sirloin (paper-thin ribbons), 1 tbsp Piri-Piri flakes, 1 tsp Smoked paprika, 1 tsp Garlic powder, 2 tbsp Sherry vinegar, 3 tbsp Olive oil, 1 tsp Honey...

Ingredients

  • 400g Beef sirloin (paper-thin ribbons)
  • 1 tbsp Piri-Piri flakes
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 2 tbsp Sherry vinegar
  • 3 tbsp Olive oil
  • 1 tsp Honey

Cooking Method

  1. The Bloom Whisk oil, vinegar, and honey with the spices; add a tiny 10ml splash of water to release the chili oils.
  2. The Scorch Stir-fry beef in a white-hot pan for 90 seconds until charred and browned.
  3. The Marriage Pour the fire-silk over the beef while still in the pan; toss for 30 seconds until lacquered.
  4. The Final Flourish Top with raw fresh arugula and extra black pepper.

Cuisine: Portuguese

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