Beef with Molho à Vinagrete

Here is a recipe for beef with molho à vinagrete, an easy way to enjoy a Brazilian-style meat dish at home.

It is a finely judged spiced dish that doubles the appeal of beef topside. Lightly grilled lean beef goes beautifully with molho à vinagrete, the vinegary raw vegetable sauce.

Ingredients (serves 2 to 3)

• Thinly sliced beef topside (yakiniku cut): 200g
• ★Seasonings (A)
• Garlic (grated): 1 clove
• Olive oil: 2 tsp
• Ketchup: 1 tbsp
• Dish Symphony No.1 or No.2: 1/2 tsp
• Salt: 1.6g

Ingredients for the molho à vinagrete

• ★Vegetables
• Onion: 1/2
• Tomato: 1 (or about 5 cherry tomatoes)
• Green pepper: 1
• Red pepper: 1
• Yellow pepper: 1
• ★Seasonings (B)
• Vinegar: 50cc
• Salt: 1/2 tsp
• E.V. olive oil: 5 tbsp
• Soy sauce 1 tsp
• Dish Symphony No.1 or No.2: 1 tsp

Method

1. Mix all of seasonings (A) together, rub into the thinly sliced beef topside (yakiniku cut): 200g, and leave for about 10 minutes to take.
2. Chop all the vegetables as finely as you can.
3. Put seasonings (B) and the vegetables from step 2 in a bowl and mix.
4. Pour olive oil (not in the list above) into a frying pan, heat over medium heat, then lay in the beef from step 1 and cook both sides until lightly coloured.
   (Think of it as passing the meat quickly through the heat and onto the plate, so it does not toughen.)
5. Arrange the beef on a plate, add the molho à vinagrete alongside, and it is done.