Beef Carpaccio with Pho Flavours – INSPIRED BY ANNA OLSON

This Beef Carpaccio with Pho Flavours dish is a Vietnamese inspiration.

“This starter course takes inspiration from Beef Pho, and the refined flavours and additions used. To capture the spices that are within the broth, an easy homemade hoisin sauce includes these aromatic additions.” ~ Anna Olson

This is easily my FAVOURITE dish!! It took less than 10 minutes to make. And the Hoisin Sauce that Anna taught us is absolutely delicious!  YUMMMM…

Chef Tip: Make sure you invest in a good round of beef tenderloin. Use a tong and a sharp knife to slice the beef. If you are not a fan of eating the beef raw, try searing it for a bit before you slice it. Yes! I am so proud of myself for knowing what searing means now… told you I was a cooking gundu (ignoramus). ;-p

I was not aware that you can make fresh Hoisin sauce. Following Anna’s recipe, it was easy as pie to make and so OMG…YUMMY!!

One note of caution, Anna uses peanut butter in hers. So if any members of your family has a nut allergy, you may want to try an alternative.

Recipe courtesy of Anna Olson

Yield: 8 appetizer servings Prep Time: 20 minutes Cook Time: 5 minutes	Ingredients: 350g beef tenderloin 30g thinly sliced red onion rings (about 3 slices) 125g bean sprouts 20g total chopped fresh coriander, Thai basil & mint 35g chopped roasted peanuts Sriracha, to taste 1 lime, cut into wedges for garnish For Hoisin: 60ml soy sauce (low sodium) 30g smooth peanut butter 30ml honey 1 clove garlic, minced 5ml sesame oil 1 cinnamon stick 1 star anise 3 whole cloves 3 black peppercorns
	Methods:
	For the hoisin, place all of the ingredients in a small saucepan and bring to a simmer over medium heat, whisking occasionally. Simmer for about 5 minutes, then strain out the spices and cool to room temperature before chilling until ready to serve. The sauce will not be as thick as commercial hoisin. For the beef, slice the raw tenderloin across the grain into 1/2 cm (1/4 inch) slices. Place a slice into a re-sealable bag and using the flat side of a meat mallet, pound it as thin as possible without tearing the meat. Repeat with the remaining slices and arrange them on a large platter or individual small plates. Cover the platter or plates with plastic and chill until ready to serve. This should be done the same day you wish to serve the dish. Chef Tip: use the underside of a small pot if you do not have a mallet. Have all of the remaining ingredients on hand, to assemble right before serving. Sprinkle the onion slices overtop the beef and sprinkle the bean sprouts over in an even layer. Top this with the chopped fresh herbs and the chopped peanuts. Drizzle the hoisin over this and add sriracha to taste. Arrange the lime wedges on the side of the platter or plate and serve immediately

My dish was used as the model of the picture below courtesy of Asian Food Channel. I am so looking for any excuse to throw a dinner party now. And this dish will certainly be on the menu!! 🙂

Catch Anna Olson in Action!

Tune-in to Anna’s new show, Inspired with Anna Olson which premieres on Friday, 29 July @ 9pm on Asian Food Channel (Starhub Ch435).

All photos without Universal Scribbles watermark are provided courtesy of Asian Food Channel.

Related Posts:

• Master Cooking Class With Anna Olson
• Shrimp & Coconut Risotto With Pickled Jalapeno
• Beef Carpaccio with Pho Flavours
• Steamed Carrot Cake with Sweet Potato Ice Cream

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Till our next post, love yourself, love one another.