1 lb (500 g) of inside round beef (very fresh and not tenderized), cut into small cubes
2 tbsp. (30 ml) of roasted camelina seeds Signé caméline
1 tbsp. (15 ml) of grated fresh ginger
1/2 an Asian pear, cut into small cubes
1 tbsp. (15 ml) of roasted camelina oil Signé caméline
1 tbsp. (15 ml) of tamari sauce
1 tsp. (5 ml) of Dijon mustard
1 tsp. (5 ml) of hoisin sauce
2 tbsp. (30 ml) of fresh chopped chives (garnish)
A few slices of Asian pear (for presentation)
- In a large bowl, combine the beef, roasted camelina seeds, ginger, Asian pear cubes, roasted camelina oil, tamari sauce, dijon mustard and hoisin sauce.
- Place a cookie cutter on a plate and fill it with tartar. Gently remove the cookie cutter.
- Garnish with roasted camelina seeds, chives and Asian pear slices.
- Serve immediately with bread croutons (if desired).