Beef Carpaccio With Spicy Peanut Dressing

• 1 lb beef tenderloin, trimmed
• 1 oz loosely packed Thai basil leaves
• 2 oz bean sprouts
• 1 None long red chili pepper, sliced thinly
• None None Spicy Peanut Dressing
• 1/4 cup peanut oil
• 2 tbsp lime juice
• 2 tbsp coarsely chopped roasted unsalted peanuts
• 1 tbsp Japanese soy sauce
• 1 None small red Thai chili pepper, chopped finely
• 1 tsp sesame oil
• 1/3 inch piece ginger, peeled and grated

1. For the carpaccio, wrap the beef tightly in cling wrap and place in the freezer about 1 hour or until partially frozen. Unwrap and slice as thinly as possible. Arrange on serving platter and top with basil, bean sprouts and sliced chili pepper.
2. For the dressing, add ingredients to a screw-top jar and shake well. Drizzle on beef to serve.

beef tenderloin, basil, bean sprouts, long red chili pepper, peanut dressing, peanut oil, lime juice, peanuts, soy sauce, red thai chili pepper, sesame oil, ginger

Taken from recipes-plus.com/api/v2.0/recipes/28573 (may not work)