Asian Beef Salad

Ingredients

• 1 small onion
• 2 Garlic cloves
• 10 g ginger (1 piece)
• 1 red chili pepper
• 3 sprigs Mint
• 3 sprigs coriander
• 250 g Sugar snap peas
• Salt
• 2 zucchinis
• 250 g mixed salad greens
• 360 g beef steak (2 steaks)
• 1 tbsp soy oil
• 2 tbsp Soy sauce

Instructions

1. 1.

   Peel onion, garlic and ginger and dice finely. Wash chili pepper, cut lengthwise in half, deseed and finely chop. Wash mint and coriander and shake dry. Pick off leaves, set aside 8 each for garnish; chop the rest.

2. 2.

   Wash sugar snap peas, trim and blanch in boiling salted water for 1–2 minutes. Drain, shock with cold water and let drain well.

3. 3.

   Meanwhile wash zucchinis, trim, cut into 1 cm thick pieces and then into thin strips lengthwise.

4. 4.

   Wash salad greens, rinse, dry and tear into bite‑sized pieces. Divide among four bowls.

5. 5.

   Pat steaks dry. Heat oil in a pan and sear the steaks on both sides for 4–5 minutes. Add vegetables with onion, garlic, ginger and chili to the pan and stir occasionally until sautéed. Season with soy sauce.

6. 6.

   Remove meat from pan and let rest briefly. Slice into thin strips and mix with chopped mint and coriander into the vegetables.

7. 7.

   Arrange warm vegetable‑meat salad on the salad greens and garnish with mint and coriander leaves.