Beef with Thai-Style Salad

Ingredients

• 3 coriander roots
• 2 Garlic cloves
• 3 red Thai chilies
• 8 pickled garlic cloves
• 2 tbsp palm sugar
• 2 tbsp poultry stock
• Salt
• pepper (ground)
• 600 g beef fillet (pre‑cooked)
• 1 tbsp soy oil
• 1 Red Onion
• 4 handfuls mixed herbs (e.g., coriander leaves and arugula)
• 150 g cherry tomatoes
• 4 limes
• 1 tbsp Sesame oil
• 1 tbsp roasted split mung beans

Instructions

1. 1.

   Peel the coriander roots and garlic, finely chop. Rinse the chilies and finely chop them as well. Drain the pickled garlic. Combine coriander roots, fresh and pickled garlic, chilies, and sugar in a blender. Add the stock and blend until smooth. Season with salt and pepper.

2. 2.

   Preheat the oven to 160 °C (320 °F) fan‑forced. Rinse the beef, pat dry, trim, and coat all sides with the spice paste. Sear in a hot pan with oil on all sides. Roast in the preheated oven for about 50 minutes. Remove and let rest wrapped in foil.

3. 3.

   Meanwhile, peel the onion and slice into strips. Rinse the herbs, shake off excess water, and remove tough stems. Wash and halve the tomatoes. Juice one lime and whisk the juice together with sesame oil into the remaining chili sauce; taste again. Cut the remaining limes into wedges.

4. 4.

   Slice the beef. Arrange the herbs with onions and tomatoes on plates, top with the sliced beef, add lime wedges, sprinkle with mung beans, and drizzle with chili sauce.