Thai Style Spicy Beef Salad

Summary

Prep Time	40 mins
Total Time	2 hrs 40 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

550 g beef (beef rump)
3 tablespoon soy sauce
2 tablespoon fish sauce
2 tablespoon sugar, brown
3 cloves garlic, finely chopped
1 tablespoon ginger, fresh, finely chopped

For the sauce:

3 cloves garlic
6 chilli pepper (s), e.g. jalapenos, with or without seeds or less, depending on the degree spiciness
4 ½ tablespoon sugar, brown
3 tablespoon fish sauce
3 tablespoon lemon juice, freshly squeezed

For the salad:

1 head lettuce, use the whole, cleaned leaves
1 cucumber (s), peeled and thinly sliced
12 cherry tomato (s), halved, alternatively 3 bottle tomatoes cut into slices
12 peppermint leaves, (to taste)
1 small onion (s), red, thinly sliced
4 g coriander reens
40 g peanuts, roasted, rouhly chopped

Instructions

Halve the meat, but don`t cut all the way through, creating a thin, flat steak. Cut the meat crosswise on both sides with a sharp knife. The cut should be about 5 mm deep. Place the meat in a bowl or baking dish.
For the marinade, stir together the soy sauce, fish sauce, sugar, garlic and ginger in a small bowl. Pour the marinade over the meat and leave to marinate covered in the refrigerator for at least 2 to a maximum of 8 hours, turning the meat every now and then.
For the salad dressing, process the garlic, chilli peppers, sugar, fish sauce and lemon juice in a mortar or mixer to a paste.
Clean the lettuce and lay out the washed and well-drained leaves on a large platter or plate. Arrange the cucumber slices as well as the halved cherry tomatoes or bottle tomato slices. Sprinkle onions, plucked peppermint leaves and coriander greens on top.
Heat up the grill for direct grilling. Remove the meat from the marinade, pat dry. Brush off the grill grate and oil, place the steak on the hot grill grate and cook as desired (3-5 minutes per side for a bloody to medium grilled steak). Put the steak on a plate to cool (the meat should be served lukewarm). Then cut the steak into narrow strips that run diagonally to the fibers.
Spread the dressing over the salad and place the strips of meat on top. Serve sprinkled with chopped peanuts.

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