Thai Beef Salad

Ingredients

• 600 g flank or rump steak
• Salt
• 1 tbsp peanut oil
• 2 red onions
• 20 g ginger (1 piece)
• 1 red chili pepper
• 1 cucumber
• 30 g Asian herbs (3 handfuls)
• 1 tbsp Rice vinegar
• 3 tbsp Lime juice
• 2 tbsp fish sauce
• 1 tsp Honey
• paprika powder
• chili powder
• black pepper

Instructions

1. 1.

   Rinse the beef, pat dry and season with salt. Heat oil in a pan and sear the steak on both sides for 6–8 minutes over high heat. Remove the beef from the pan and let it rest.

2. 2.

   Meanwhile peel the onions and ginger. Halve the onions and slice into strips. Chop the ginger. Slice the chili pepper lengthwise, deseed, wash and cut into thin rings. Peel, rinse, quarter the cucumber lengthwise and slice. Wash the herbs, pat dry and tear leaves off.

3. 3.

   Whisk ginger with vinegar, lime juice, fish sauce, honey and 2–3 tbsp water to make a dressing. Season with paprika powder, chili powder, salt and pepper.

4. 4.

   Slice the beef into thin strips and arrange on a plate with herbs, chili rings, cucumber and onions. Drizzle the Thai beef salad with the dressing.