This nutritious salad is made up of ingredients commonly found in Thai cuisine – lime juice, chili peppers, mint, peanuts, and bean sprouts. Since the salad is quite satisfying, the last two ingredients can, in the absence of, be excluded.
Cook: 40 mins
Servings: 4
Ingredients
Fresh lime juice – 0.25 cups
Soy sauce – 1 tbsp
Sugar – 1 tbsp
Red pepper – 0.25-0.5 teaspoon.
Vegetable oil – 3 tbsp
Entrecote (200 g each, about 2 cm thick) – 2 pcs.
Salt pepper
Medium carrots – 3-4 pcs.
Lettuce – 1 head of cabbage
Fresh mint leaves – 0.5 cups
Fresh bean sprouts (preferably) – 1 cup
Salted peanuts, chopped (preferably) – 0.3 cups
Directions
Combine lime juice, soy sauce, sugar, red pepper, and vegetable oil for the marinade. Season well with salt, pepper and season with a quarter of the cooked marinade. Leave it on for 30 minutes.
Fry the entrecote in a frying pan, over medium heat, turning once (3 minutes on each side – the degree of roast “with blood”, 4-5 minutes – until medium-rare, in total – no more than 10-12 minutes). Remove the meat from the pan, cover with foil and leave for 5-10 minutes. Slice the entrecote across the grain and then in half more. Place the meat in a bowl and toss in the remaining marinade.
Slice the carrots into thin strips using a paring knife. Add carrots, striped lettuce, and mint to the meat. Stir. Divide the salad into four servings. Sprinkle with nuts and bean sprouts (if possible and desired).
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