Thai Beef Salad

Ingredients

• 2 cm fresh ginger
• 3 tbsp dark soy sauce
• sesame oil
• pepper (ground)
• 4 beef fillet steaks (pre‑cooked, about 150 g each)
• 1 Papaya
• 1 Galia melon
• 2 green apples (e.g., Granny Smith)
• lime juice
• 2 tbsp rice vinegar
• 1 tbsp fish sauce
• 1 tsp palm sugar
• Salt
• pepper (ground)
• 1 Red Onion
• 1 handful mixed herb salad (optional)
• 60 g unsalted peanuts
• 2 Garlic cloves

Instructions

1. 1.

   Peel and finely chop the ginger, mix with soy sauce, 4 tbsp oil and pepper.

2. 2.

   Wash the meat, pat dry, combine with the marination and let sit for 1 hour.

3. 3.

   Meanwhile peel and halve the papaya and melon, remove seeds, cut flesh into very thin strips.

4. 4.

   Wash apples, quarter them, remove core, slice finely. Mix with remaining fruit and 2–3 tbsp lime juice.

5. 5.

   For the vinaigrette whisk vinegar with fish sauce, palm sugar and 3–4 tbsp oil; season with salt and pepper.

6. 6.

   Peel onion, slice into fine rings.

7. 7.

   Wash salad greens, dry thoroughly, mix with onion rings and fruit strips.

8. 8.

   Toast peanuts in a hot pan without fat until fragrant, remove, cool and chop. Peel garlic, finely chop, combine with peanuts and vinaigrette.

9. 9.

   Remove meat from marination, sear in a hot pan about 4 minutes per side. Let rest briefly, then slice thinly.

10. 10.

    Plate salad with sliced beef, drizzle with remaining vinaigrette and serve.