Thai Beef Salad

Ingredients

• 500 g beef fillet (center cut)
• 3 tsp black pepper
• 2 limes
• 2 green chilies
• 5 tbsp Thai fish sauce
• 1 tbsp sugar
• 3 long shallots
• 1 bunch spring onions
• 1 bunch Coriander
• 4 sprigs Mint
• 500 g cucumber (1 cucumber)

Instructions

1. 1.

   Halve the beef fillet lengthwise. Coarsely crush the pepper and rub it into the meat.

2. 2.

   Grill the beef fillet in a hot grill pan or over a hot charcoal grill for 5–6 minutes on each side.

3. 3.

   Remove the meat from the pan or grill, wrap it in foil, and let it rest for 30 minutes.

4. 4.

   Meanwhile, squeeze juice from the limes to yield 6 tbsp. Slice the chilies lengthwise, deseed, wash, and finely chop.

5. 5.

   Whisk the chilies with lime juice, fish sauce, and sugar in a bowl until the sugar dissolves.

6. 6.

   Peel the shallots and slice them into very fine strips. Trim, wash, and cut the spring onions into 1.5 cm pieces.

7. 7.

   Wash and dry‑shake the coriander and mint, pluck the leaves, and roughly chop them.

8. 8.

   Slice the rested meat into thin slices.

9. 9.

   Combine the meat slices with shallots, spring onions, coriander, mint, and the sauce.

10. 10.

    Wash the cucumber thoroughly, pat it dry, and cut it into 3 pieces. Slice each piece lengthwise on a grater or vegetable peeler into thin strips. Arrange the cucumber on a plate, then top with the beef salad. It pairs well with rice and grilled pineapple.