A fresh, crispy, melt-in-the-mouth and flavorful dish? Yes yes it exists! This Asian-style flank steak tartare served on rice paper leaf chips will impress you with its simplicity and quick execution. You’ll want it every day, watch your taste buds…
How to transform a simple tartare into an original and addictive dish?
Because if you thought tartare was boring, then you haven’t found the right recipe yet. And we’ve decided to share it with you! We start with a version using a piece of flank steak which we will cut into small, regular dice for a nice bite texture. For the seasoning, we go for Asian flavors with a bit of ginger, soy sauce and oyster sauce but also a bit of bird’s eye chili for the punchy edge that will wake up your taste buds. You’ll see, it’s excellent even like that!
BUT for an original presentation and a crunchy touch, we fried rice paper sheets to obtain ultra-crispy chips: it changes everything! With the yolk still runny, you won’t be able to resist… Whether it’s for a no-fuss weeknight dinner, a convivial dinner with friends, or to impress your partner, this is THE perfect recipe! We had already prepared these rice paper chips for a super fresh and tasty tuna tartare. In short, it’s your sign to finally make a homemade flank steak tartare—the recipe is very easy and quick to redo at home and it’s simply delicious.
To make this recipe, follow the steps below:
ASIAN-STYLE FLANK STEAK TARTARE AND RICE PAPER LEAF CHIPS 😍
Serves 2
Ingredients :
– 200 g flank steak
– 2 sheets of rice paper
– 3 egg yolks
– 1 shallot
– 1 garlic clove
– a small piece of fresh ginger
– 1/2 bird’s eye chili
– A few sprigs of fresh coriander
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce
– 1 teaspoon sesame oil
– 1/2 lime juice
– Sesame seeds
Instructions :
1. Cut the flank steak into small, regular dices using a sharp knife. Place in a large bowl.
2. Finely chop the shallot, the garlic clove, the ginger, the chili and the coriander. Add everything into the bowl with the meat.
3. Pour in the soy sauce, the oyster sauce, the sesame oil and the lime juice. Mix well, then add one egg yolk to bind everything. Refrigerate.
4. Season with salt and pepper to taste, then add a few sesame seeds.
5. Dip the rice paper sheets (one at a time) with an egg yolk in the middle into a large pan of hot frying oil for a few seconds so they puff up and transform into chips.
6. Drain the rice paper chips on absorbent paper, then place the tartare on top. Enjoy immediately with fresh coriander!
