Bo Tai Chanh - Rare Beef Marinated in Lime Sauce

• 1 lb. beef tenderloin
• eye of round, sliced paper-thin against the grain
• 3 limes
• 1/4 cup good fish sauce (nuoc mam)
• 3 tbsp. white sugar
• 2 cloves garlic, minced
• 1 piece ginger, grated
• 1 dash dried chiles
• 1 thai bird chile, chopped fine (suit to taste)
• Crushed roasted peanuts
• cashews
• Cilantro, chopped
• Thai basil, shredded
• Mint, shredded
• Scallions, chopped
• shallots, minced
• Fried garlic bits
• Drizzle of lime juice

1. 1.
2. Mix dressing ingredients until sugar is well-dissolved.
3. Let stand for at least 10 minutes, up to overnight.
4. 2.
5. Add beef and 3/4 of dressing to a bowl and ensure all slices are in contact with dressing.
6. Let stand about 10-15 minutes.
7. 3.
8. Drain beef and arrange on a chilled platter.
9. Drizzle with remaining dressing, then sprinkle with garnishes of your choice, I recommend all of them.
10. Serve immediately.

beef tenderloin, paper, limes, fish sauce, white sugar, garlic, ginger, chiles, bird chile, peanuts, cashews, cilantro, basil, scallions, shallots, garlic, drizzle of lime juice

Taken from www.foodgeeks.com/recipes/20632 (may not work)