Burmese beef salad

Name: Burmese beef salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Iceberg lettuce; 1 Radicchio Salad; 250 g cherry tomatoes; 1 Cucumber; 2 Shallots; 4 Kaffir lime leaves; 3 Sticks of lemongrass; 1 small red chili pepper; 1 Garlic clove; 2 TABLESPOONS Fish sauce; 1 TABLESPOON Lime juice; 2 Rump steaks (approx. 250 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 small bunch of coriander; 2 TABLESPOONS Roasted onions; 7-10 Tbsp Aluminium foil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Iceberg lettuce
1 Radicchio Salad
250 g cherry tomatoes
1 Cucumber
2 Shallots
4 Kaffir lime leaves
3 Sticks of lemongrass
1 small red chili pepper
1 Garlic clove
2 TABLESPOONS Fish sauce
1 TABLESPOON Lime juice
2 Rump steaks (approx. 250 g each)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 small bunch of coriander
2 TABLESPOONS Roasted onions
7-10 Tbsp Aluminium foil

Directions

1
Clean, wash and cut salads into fine strips. Wash and halve the tomatoes. Wash cucumber, cut into slices. Peel shallots and cut into strips. Wash kaffir leaves and cut into very fine strips.
2
Remove the outer leaves from the lemon grass, cut the inside very finely. Mix all ingredients in a large bowl. For the salad dressing, clean the chillies, cut them in half lengthwise, remove the seeds, wash and cut into fine strips.
3
Peel and finely chop the garlic. Mix with fish sauce and lime juice. Fry the steaks in hot oil over very high heat for 1-2 minutes on each side. Season with salt and pepper. Remove from the pan, wrap in aluminium foil and leave to rest for a few minutes.
4
Wash the coriander, remove the leaves. Cut the meat into slices, stir the meat juice into the salad dressing. Mix into the salad and add the meat. Sprinkle with fried onions and coriander.