Asian Beef Salad with Rice Noodles and Coconut

Ingredients

• 500 g beef sirloin
• 6 tbsp lime juice
• 6 tbsp fish sauce
• 2 tbsp sweet soy sauce
• 30 ml peanut oil
• 30 ml rapeseed oil
• 2 tbsp Raw cane sugar
• 2 chilies
• 150 g thin rice noodles
• Salt
• 40 g peanuts
• 1 cucumber
• 300 g baby carrots
• 1 handful mint
• 1 handful coriander leaves
• 1 handful basil
• 300 g cherry tomatoes
• 100 g coconut flakes or chips

Instructions

1. 1.

   Slice the beef sirloin into finger‑thick slices. Whisk lime juice, fish sauce, soy sauce and both oils together to make a marinade. Brush the beef slices with the marinade and let them rest for about 20 minutes.

2. 2.

   Whisk the remaining marinade with the sugar to create a dressing. Wash the chilies and cut them into rings. Add the chili rings to the dressing and set aside.

3. 3.

   Soak the rice noodles in water for 10 minutes. Then cook them in boiling salted water for about 3 minutes, drain, rinse under cold water and let them dry.

4. 4.

   Chop the peanuts and toast them in a hot pan without oil over medium heat for 3 minutes. Wash the cucumber, halve it lengthwise and pit it with a spoon. Dice the cucumber halves, wash and trim the baby carrots. Rinse the herbs, shake off excess moisture and tear them apart. Wash the cherry tomatoes and cut them in half.

5. 5.

   Remove the beef from the marinade and let it drain. Combine all other prepared ingredients, arrange them on plates and drizzle with the dressing. Heat a pan without oil until very hot and sear the beef for about 2 minutes per side. Slice into strips and serve over the coconut‑chip garnish.