Summary

Ingredients

• 250 g rump steak (s), or similar
• 2 shallot (s), or small onions, halved and thinly sliced
• 5 spring onion (s), Asian, sliced
• 1 handful coriander, long, (Pak Chee Farang), chopped
• 1 handful coriander greens, chopped
• 1 tablespoon semolina, (rice semolina)
• 1 teaspoon chilli pepper (s), dried, crushed

For the dressing:

• 1 large coriander root (s), skin scraped off
• 1 pinch (s) salt
• 3 clove (s) garlic, peeled
• 3 chilli pepper (s), (bird`s eye chillies)
• 0.5 tablespoon ½ sugar, white
• 1 tablespoon palm sugar (if hard, pound in a mortar beforehand)
• 4 tablespoon lime juice
• 2 tablespoon fish sauce

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Instructions

1. Grill meat or fry medium in a wok in very little oil on both sides (about 3 minutes each side). Wrap in aluminum foil and let rest a little.
2. Mash the ingredients for the dressing in a mortar in this order: coriander root, salt, garlic, chillies, sugar, lime juice, fish sauce.
3. Mix the onions, spring onions, both kinds of coriander, chili pepper and rice semolina in a bowl. Cut the meat into thin slices and place in the bowl. Mix well with the dressing and then arrange on two plates.