Food Busker, back on Food Tube. Freezing my backside off down here at Camden market. I cook on the street, people try my food and then they tell me what they think that bowl of food is worth. Welcome back my brothers and sisters. I’ve got the most amazing Oriental Beef Salad for you. It’s got that light, zingy, freshness of a salad, but then it’s got the moreishness of beef with a rib eye and the juices are going to mix in with
dressing for the salad. So first job: we need to pickle the vegetables. So I’ve got some kohlrabi which is a Chinese cabbage and some carrot. And I’ve cut them into batons. And then I’ve took a 100 grams of caster
sugar and 100 millilitres of white wine vinegar, mix those together, put the veg in, and pickle them for an hour. Okay. Now we’ve got the rib eye. So what I’m going to do, is a little bit of vegetable oil. I’m just greasing the beef so you don’t pour extra oil into the pan. Just get that all over your steak. Now I’ve got some five spice, and I’m going to lightly dust it over the rib eye. You want to get a grill
pan really hot. So get it up to a right
smoking sizzling heat. Right, I’m going to pick this bad boy, and drop him straight in. It’s important that when you drop that bad boy in there that you get a mega sizzle straight away. That’s when you’re going to get a really nice caramelization on the outside, and that’s what gives it so much flavour. Okay that guys ready. It’s had about two minutes on either side, so I’m going to take them off and put them on some clean grease-proof. Now it’s important to let that rest, because if I slice that now all the juices will run out and it will be tough. Let it chill for two to three minutes, then we slice it. Let’s get the salad ready. So radish.
Let’s finally slice these. Now we’ve got these Thai red shallots. So let’s just cut them open and shred
them. If you can’t get these Chinese shallots then just use some regular ones. Now we’re going to get the herbs ready. So I’ve got some Thai basil. Just kind of pick off the stalks. Now the same amount with mint and coriander. Make sure you leave the stalks out. Right one red chilli. Chop the top off, and now I’m going to turn it into strips. Now it’s up to you if you keep the seeds in to give it a lot of heat or take them out. Okay, that’s the chili done, and then we’ve got the bean sprouts. That’s all the salad done. Now lets make the dressing. I want a teaspoon of garlic puree. Then one lime. Give it a squeeze on the board. And then we’ve going to zest it, and I’m gonna squeeze it. Then a tablespoon of mirin. A teaspoon a fish sauce. And then tablespoon of vegetable oil. We’ve got that kick that goes with everything else make it really zingy. Okay, so remember those vegetables we pickled earlier. I’m going to drain out the white wine
vinegar and the sugar, and make sure you squeeze out all the liquor. Okay, that goes into there. Now lets get the rest of the salad into there. The herbs, the shallots, the bean sprouts, the radish and the chili. Oh my God, just look at that. Look at the flavour, and the colour, so vibrant. Awesome. Lets get the beef in there. Okay now the
beef has sat there for about two or three minutes. Now we’re going to slice into it. Now look at this little beauty. I’ve cooked it medium rare, so you know it’s gonna be juicy it’s gonna be succulent, and it’s going to have that beautiful beef flavour. And it’s not going to be tough. Lets get it in with a salad. Okay now I’m gonna dress it, and mix it. Now get your hands in there and mix it all together. They’re gonna be flipping delicious. Right, nearly there. Just gonna get the seasonings right. So, a fresh crack of salt, and we want some Chile flakes and finally
some dry roasted peanuts. I’m just going to quickly cut through those
and then we’re just gonna garnish those on top. Oh my God, how amazing does that look!? I can’t bloody wait to take this one to the
street. I mean look at it. It’s sumptuous. That’s my Oriental Beef Salad. Now lets take it to the street and see what people’ll pay. Now I reckon a main course portion of this will be £7.50. Lets see what these guys think. Right guys,
how are you, are you well? Yes thank you. Right now this is a Oriental Beef Salad. Okay. Come on, don’t be scared. now the way this works is I’m the Food Busker, you try my food and then you tell me
what you think it’s worth. Okay. So go on. Get in there. It’s cooked to a medium rare. Absolutely delicious. There we go. So if you were having a main course portion of that Oriental Beef Salad what would you pay for this? £8. £8? All of that. Big plate of that. £7.50. ey, 2 nil. Touch me once, come on. Now, what are you saying to me? That’s good. You like? Now if you were paying for a main course portion of that, what would you pay for it? About £7.00. Seven quid? Damn. Needed some extra street tax. Okay. Thanks bro. see you soon. This Oriental Beef Salad is mega. You gotta cook it. It’s so fresh and zingy, and the beef just makes it a meal on it’s own. So make sure people, you check this little bad boy out. And if you want to see more street food inspired dishes go check my channel. And make sure you leave a comment in the box below. What would you have paid for this if you were on the street? And remember people, subscribe to Food Tube, it’s free!