Wrap the meat in plastic wrap and freeze 40–60 minutes, until it firms up a little and is easy to slice.
Plastic wrapFreezer
2
In a small bowl, stir together the mayonnaise, mustard, lemon juice and garlic and chill until serving.
Bowl
3
Mix the soy sauce, vinegar, date syrup and olive oil in a small bowl, until the date syrup dissolves.
Bowl
4
Cut the meat against the grain into paper-thin slices.
KnifeCutting board
5
Arrange the slices close together in a single layer on a sheet of plastic wrap, cover with another sheet and pound gently with the flat side of a meat mallet, until the meat is thin and spread out, without tearing.
Plastic wrapMeat mallet
6
Peel off the top sheet of plastic, flip the meat onto a cold plate and peel off the second sheet.
7
Sprinkle the salt and black pepper over the meat and serve with the pickles on the side, tbsp aioli and a small bowl of the dipping sauce.
Bowl
346calories
18 gprotein
18 gcarbs
24 gfat
● protein 20%● carbs 19%● fat 60%
Per serving (711 g), of 4 servings
To assemble ·
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⚖ About the ingredients
Mayonnaise: measured in tbsp in this recipe: 1 tbsp = 14 g · 680 kcal per 100 g · More about Mayonnaise →
Lemon juice: measured in tsp in this recipe: 1 tsp = 5 g · 21 kcal per 100 g · More about Lemon juice →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Dijon mustard: measured in tsp in this recipe: 1 tsp = 5 g · 60 kcal per 100 g · More about Dijon mustard →