Thai beef salad

Name: Thai beef salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Rump steaks (approx. 200 g each); 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Cucumber; 2 red onions; 1 Spring onion; 1 stick of lemongrass; 1–2 red chillies; 3-4 Stem(s) Mint or coriander; 2 Limes; 2-3 TABLESPOONS Fish sauce; 1 TABLESPOON Sugar (e.g. palm sugar); 7-10 Tbsp Aluminium foil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Rump steaks (approx. 200 g each)
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Cucumber
2 red onions
1 Spring onion
1 stick of lemongrass
1–2 red chillies
3-4 Stem(s) Mint or coriander
2 Limes
2-3 TABLESPOONS Fish sauce
1 TABLESPOON Sugar (e.g. palm sugar)
7-10 Tbsp Aluminium foil

Directions

1
Pat the steaks dry. Heat 1 tablespoon of oil in a coated pan. Fry the steaks for 3-4 minutes on each side. Season with salt and pepper. Wrap in foil and let rest for about 10 minutes.
2
Wash the cucumber and cut it into pieces of about 5 cm length. Cucumber pieces only lengthwise.
3
in slices, then cut into strips. Peel onions, clean and wash spring onion. Cut both into thin rings.
4
Cut lemon grass lengthwise, remove the outer leaves. Chop the light-coloured inside very finely. Clean the chilli, cut lengthwise and remove the seeds. Wash the chilli and cut into thin rings. Wash the mint and cut coarsely.
5
Squeeze the limes. Mix everything with fish sauce, sugar and 2 tablespoons of oil.
6
Cut the steaks into thin slices. Mix with the prepared salad ingredients and the salad dressing. Leave to stand for about 30 minutes.
7
Drinks tip: green tea.