Asian Beef Salad with Vegetables
Season steaks with salt and pepper and fry on each side for about 2-3 minutes in a hot pan in 1 tablespoon oil. Remove and let rest for a few minutes. Cut meat into very thin slices. Deglaze pan drippings with soy sauce, bring to a boil, remove from heat and set aside.
Rinse tomatoes, cut into eighths and remove seeds. Rinse cucumber and cut into thin slices. Rinse chile pepper, remove seeds and finely dice. Combine vegetables, chile pepper and sliced meat.
Trim scallions, rinse and cut diagonally into rings. Peel garlic and chop finely. Mix with soy sauce, lime juice and remaining oil and combine with all the prepared ingredients. Season the salad with salt and pepper before serving.