Tender beef strips
One teaspoon of ground coriander
One teaspoon of mustard powder
One teaspoon of kummel (alcaravia)
One teaspoon of sweet herb powder
One tablespoon of dried sury pepper
Four 220g beef strips each
Salt
One spoonful of extra virgin olive oil
Cornstarch noodles
200g of shredded palm fruit
Three spoons of extra virgin olive oil
300g of transparent soybean noodles
200ml of light soy sauce
Four spoons of chopped scallions
One spoonful of rehydrated hijiki seaweed
Assembly
100ml of sesame oil
Tender beef strips
One teaspoon of ground coriander
One teaspoon of mustard powder
One teaspoon of kummel (alcaravia)
One teaspoon of sweet herb powder
One tablespoon of dried sury pepper
Four 220g beef strips each
Salt
One spoonful of extra virgin olive oil
Cornstarch noodles
200g of shredded palm fruit
Three spoons of extra virgin olive oil
300g of transparent soybean noodles
200ml of light soy sauce
Four spoons of chopped scallions
One spoonful of rehydrated hijiki seaweed
Assembly
100ml of sesame oil
Tenderize the beef strips with a meat tenderizer or a sharp knife, using one or both techniques (1)
Add the dried sury pepper
Season the beef strips with salt and coat them in the spice mixture, forming a crust (2)
In an anti-stick frying pan, heat the olive oil without letting it get too hot so as not to burn the spices and fry the beef for 2 minutes on each side (3)
The meat should still be rare at the center
Cut each beef strip into three slices. Reserve
Cornstarch noodles: quickly sauté the palm fruit in olive oil and reserve
Cook the noodle mixture for 2 minutes in boiling water (4)
Drain and mix with soy sauce, scallions, seaweed, and the sautéed palm fruit
Assembly: place the noodle mixture at the center of a plate, arrange three slices of beef mignon (5) in triangular shape and drizzle with sesame oil.
