Serves 8 people (as an appetiser)
hoisin sauce:

60 ml soy sauce (low sodium)
30 g smooth peanut butter
30 ml hoey
1 garlic clove (minced)
1 tsp sesame oil
1 star anise
3 whole cloves
3 black peppercorns
other ingredients:

350 g beef tenderloin
30 g thinly sliced red onion rings
125 g bean sprouts
20 g (total) chopped fresh coriander, thai basil & mint
35 g chopped roated peanuts
sriracha (to taste)
lime (cut into wedges - for garnish)

Recipe Courtesy of
Anna Olson

Episode 5: Inspired Beef Carpaccioc

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

Difficulty: Easy

Preparation: 15 min
Cook: 15 min
Clean up: 10 min

Steps: 3 steps
16 Ingredients

Difficulty: Easy
Steps: 3 steps
16 Ingredients

Preparation: 15 min
Cook: 15 min
Clean up: 10 min

Instructions

Make hoisin sauce
- 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.

Prepare beef
- 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 alarge platter or individual small plates. Cover the platter or plates with plastic and chill

Assemble dish
- 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.