Beef Filet over Salad
- For the marinade
- 1 tablespoon soy sauce (light)
- 3 tablespoons White vinegar
- 2 tablespoons vegetable oil
- 2 shallots
- 1 teaspoon Garlic-onion powder (coated)
Peel the shallots and cut into thin rings. In a bowl, mix together all ingredients for the marinade.
Cut the meat into thin slices, then cut into bite-size pieces. Lightly pepper.
Remove the garlic and cut into thin slices, then coarsely chop. Heat with butter in the wok until crispy. Remove from the wok and drain on paper towels.
Heat the oil in the wok and briefly fry the beef.
Remove from the wok, wrap in aluminum foil and bake in the oven at 80°C (approximately 175°F).
Meanwhile, rinse the lettuce, separate the leaves, spin dry and mix with the marinade in a bowl. Remove the meat from the oven. Place the salad on plates or in bowls. Serve the meat over the salad and sprinkle with garlic.