THAI BEEF SALAD
1 tablespoon vegetable oil
2x 200 g beef rib eye steaks
1 small onion
1 cucumber
2 small tomatoes
1 large red chilli
1/2 cup mint leaves
1/2 cup spring onions
1/2 cup cilantro
marinade:
1 tablespoon fish sauce
1 teaspoon palm sugar [or light brown sugar]
1/2 teaspoon ground black pepper
dressing:
3 tablespoons fish sauce
2 tablespoons palm sugar [or light brown sugar]
2 tablespoons lime juice
_ combine all marinade ingredients in a large dish
_ add steaks and set aside to marinate [min 10 minutes]
_ whisk together all dressing ingredients
_ slice onion into thin strips
_ half cucumbers, deseed them and slice into irregular chunks
_ cut tomatoes into wedges
_ finely slice chilli and spring onions
_ roughly chop cilantro and mint leaves
_ heat oil in a frying pan [high heat]
_ cook steak about 3-4 minutes on each side [medium-rare - or to your liking]
_ remove from heat and leave to rest for 10 minutes
_ cut into thin slices
_ place all cut vegetables, the steak and herbs into a large bowl
_ add about half the dressing
_ toss well and taste [add more dressing if needed]
[eat as salad or with rice]
THAILÄNDISCHER RINDFLEISCHSALAT
1 Esslöffel Pflanzenöl
2x 200 g Rib-Eye-Steaks vom Rind
1 kleine Zwiebel
1 Gurke
2 kleine Tomaten
1 große rote Chilischote
kleiner Bund Minzblätter
3-4 Frühlingszwiebeln
kleiner Bund Koriander
Marinade:
1 Esslöffel Fischsauce
1 Teelöffel Palmzucker [oder hellbrauner Zucker]
1/2 Teelöffel gemahlener schwarzer Pfeffer
Dressing:
3 Esslöffel Fischsauce
2 Esslöffel Palmzucker [oder brauner Zucker]
2 Esslöffel Limettensaft
