food busker back on foodtube freezing me
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 more
richness of beef with a ribeye and the
juices are gonna mix in with a 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 baton and
then I’ve taken 100 rounds of caster
sugar 100 milliliters of white wine
vinegar mix those together put the veg
in and pickle them for an hour okay now
we got the ribeye so what I’m gonna do
something a little bit of vegetable oil
I’m just greasing the beef so you don’t
pour extra oil into the pan and just get
that all over your steak now I’ve got
some five-spice
and I’m just going to lightly dust it
over the ribeye so you want to get your
grill pan really hot so getting up to a
right smoking sizzling heat right I’m
gonna 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 what
you’re gonna get a really nice
caramelization on the outside that’s
what gives it so much flavor okay that
guy’s ready he’s at about two minutes on
either sides going to take him off put
him on some clean greaseproof that’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
you can’t get these Chinese shallots
then just use some regular ones now
we’re gonna get the herbs ready so I’ve
got some Thai basil just gonna pick it
off the stalks
now the same amount mint and coriander
make sure you leave the stalks out right
one red chilly to top off and now I’m
going to turn it into strips now it’s up
to you if you leave the seeds in to give
it a lot of heat or take them out okay
that’s the chili done and then we got
the bean sprouts that’s all the salad
done now it’s make the dressing I want 2
TSP of garlic puree then one lime give
it a squeeze on the board and then we’re
gonna zest it and then we’re gonna
squeeze it then a tablespoon of Mirim a
teaspoon of fish sauce and then a
tablespoon of vegetable oil we’ve got
that kick that’s gonna go throughout
everything else make it really zingy
okay now remember those vegetables we
pickled earlier I’m going to drain out
the white wine vinegar and the sugar I’m
actually squeeze out all the liquor okay
that goes into there now let’s get the
rest of the salad in there the herbs the
shallots the bean sprouts the radish and
the chili oh my god no just look at that
look at the flavor and the color so
vibrant awesome let’s get the beef in
there okay now the beef is sat there for
about two or three minutes and now we’re
gonna slice into it
now look at this little beauty I’ve
cooked it medium-rare so you’ve got it’s
gonna be juicy it’s gonna be succulent
it’s gonna have that beautiful beef
flavor and it’s not gonna be tough let’s
get it in with a salad okay now I’m
going to dress it and mix it now get
your hands in there and mix it all
together it’s gonna be flippin delicious
right nearly there just got to get the
seasonings right so a fresh crack of
salt then we want some chili flakes and
finally some dry roasted peanuts I’m
just gonna quickly cook 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 let’s take it to the street and see
what people will pay now I reckon a main
course portion of this is 7 pound 50
let’s see what these guys think right
right how are you well thank you right
now this is a Oriental beef salad okay
come on don’t be scared now the way it
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
cook to a medium Reds absolutely
delicious
it might get there we go mmm so if
you’re having a main course portion of
that oriental beef salad what would you
pay for it I quit I quit all of that big
plate of that so 7:58 to nil touch me
once come on now
what are you saying to me
yeah you like you like now if you were
paying for a main course portion of that
what would you pay for it seven quid
needed some extra Street tax okay
thanks Bryce see you soon this oriental
beef salad is mega you’ve got to cook it
it’s so fresh and zing you and the beef
just makes it a meal on its own so make
sure people do 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 pay for
this for on the street
remember people subscribe to foodtube
it’s brave
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 more
richness of beef with a ribeye and the
juices are gonna mix in with a 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 baton and
then I’ve taken 100 rounds of caster
sugar 100 milliliters of white wine
vinegar mix those together put the veg
in and pickle them for an hour okay now
we got the ribeye so what I’m gonna do
something a little bit of vegetable oil
I’m just greasing the beef so you don’t
pour extra oil into the pan and just get
that all over your steak now I’ve got
some five-spice
and I’m just going to lightly dust it
over the ribeye so you want to get your
grill pan really hot so getting up to a
right smoking sizzling heat right I’m
gonna 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 what
you’re gonna get a really nice
caramelization on the outside that’s
what gives it so much flavor okay that
guy’s ready he’s at about two minutes on
either sides going to take him off put
him on some clean greaseproof that’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
you can’t get these Chinese shallots
then just use some regular ones now
we’re gonna get the herbs ready so I’ve
got some Thai basil just gonna pick it
off the stalks
now the same amount mint and coriander
make sure you leave the stalks out right
one red chilly to top off and now I’m
going to turn it into strips now it’s up
to you if you leave the seeds in to give
it a lot of heat or take them out okay
that’s the chili done and then we got
the bean sprouts that’s all the salad
done now it’s make the dressing I want 2
TSP of garlic puree then one lime give
it a squeeze on the board and then we’re
gonna zest it and then we’re gonna
squeeze it then a tablespoon of Mirim a
teaspoon of fish sauce and then a
tablespoon of vegetable oil we’ve got
that kick that’s gonna go throughout
everything else make it really zingy
okay now remember those vegetables we
pickled earlier I’m going to drain out
the white wine vinegar and the sugar I’m
actually squeeze out all the liquor okay
that goes into there now let’s get the
rest of the salad in there the herbs the
shallots the bean sprouts the radish and
the chili oh my god no just look at that
look at the flavor and the color so
vibrant awesome let’s get the beef in
there okay now the beef is sat there for
about two or three minutes and now we’re
gonna slice into it
now look at this little beauty I’ve
cooked it medium-rare so you’ve got it’s
gonna be juicy it’s gonna be succulent
it’s gonna have that beautiful beef
flavor and it’s not gonna be tough let’s
get it in with a salad okay now I’m
going to dress it and mix it now get
your hands in there and mix it all
together it’s gonna be flippin delicious
right nearly there just got to get the
seasonings right so a fresh crack of
salt then we want some chili flakes and
finally some dry roasted peanuts I’m
just gonna quickly cook 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 let’s take it to the street and see
what people will pay now I reckon a main
course portion of this is 7 pound 50
let’s see what these guys think right
right how are you well thank you right
now this is a Oriental beef salad okay
come on don’t be scared now the way it
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
cook to a medium Reds absolutely
delicious
it might get there we go mmm so if
you’re having a main course portion of
that oriental beef salad what would you
pay for it I quit I quit all of that big
plate of that so 7:58 to nil touch me
once come on now
what are you saying to me
yeah you like you like now if you were
paying for a main course portion of that
what would you pay for it seven quid
needed some extra Street tax okay
thanks Bryce see you soon this oriental
beef salad is mega you’ve got to cook it
it’s so fresh and zing you and the beef
just makes it a meal on its own so make
sure people do 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 pay for
this for on the street
remember people subscribe to foodtube
it’s brave
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