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Peanut butter
Beef carpaccio, green bean and peanut sauce salad
Recipe
Serves 2:
200 g green beans, stalked
200 g beef carpaccio
50 g arugula
1 small red onion
50 g Parmesan cheese
2 tablespoons unsalted peanuts
For the peanut butter sauce: 3 tablespoons 100% peanut butter, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 clove garlic, 1 tablespoon sriracha sauce, 50 ml hot water.
Bring a large pot of salted water to the boil. Cook the green beans for 3 to 4 minutes, until tender-crisp.
Drain, then immediately plunge them into a bowl of iced water to stop cooking and retain their bright green color.
In a bowl, combine the peanut butter, soy sauce, honey, rice vinegar or lemon juice, sesame oil, chopped garlic and sriracha sauce.
Gradually add hot water, stirring until smooth and slightly fluid. Adjust the amount of water according to the desired consistency of the sauce. Taste and adjust seasoning if necessary.
Allow sauce to cool.
Arrange the cooked green beans on a plate, then add the arugula or baby lettuce.
Add the thin slices of red onion, Parmesan shavings, and sprinkle with crushed peanuts for an extra crunch.
Finally, add the carpaccio slices attractively on top of the salad.
Pour the peanut butter sauce over the salad.
Menguy's little extra: For a touch of crunch in your recipe, use our Crunchy peanut butter!
