Thai Beef Salad with Lime Vinaigrette

Ingredients

• 2 cloves garlic
• 1 red chili pepper
• 2 tsp palm sugar
• 2 tbsp fish sauce
• 2 untreated limes
• 4 Spring Onions
• 150 g snow peas
• 150 g fine green beans
• Salt
• 200 g radishes
• 0.5 cucumber
• 120 g mixed Asian leafy greens (e.g., Mizuna, Shiso, Yu Choy, Choho)
• 1 handful sprouts
• 2 beef steaks about 200 g each (e.g., sirloin)
• 1 tbsp Vegetable oil
• Pepper
• 2 tbsp roasted peanuts
• 2 tbsp toasted sesame seeds

Instructions

1. 1.

   For the dressing peel and roughly chop the garlic. Wash, halve, deseed the chili pepper and crush it with the garlic, palm sugar, and fish sauce in a mortar. Rinse one lime hotly, pat dry and zest. Squeeze juice from both limes and mix into the paste.

2. 2.

   Wash, trim and cut spring onions into 2–3 cm pieces. Wash, trim snow peas and green beans, then blanch together in salted water for 2–3 minutes. Shock in cold water and drain well. Slice radishes thinly. Peel cucumber, halve lengthwise, deseed and slice. Rinse leafy greens, dry thoroughly. Rinse sprouts and drain.

3. 3.

   Rinse steaks, pat dry, season with salt and pepper, drizzle with oil. Grill on a hot grill or in a grill pan for 2–5 minutes per side depending on desired doneness.

4. 4.

   Combine prepared salad ingredients with the dressing and spread onto plates. Sprinkle peanuts over the top. Slice grilled steaks into thin strips, arrange on the salad and sprinkle toasted sesame seeds before serving.