Beef Salad Thai Style
- For the salad
- 700 grams
dry-aged Roast beef
- 1 tablespoon
yellow Bell pepper
red Bell pepper
Sear the roast on each side in a very hot, ovenproof skillet with butter and brown in a preheated oven (180°C) for about 15 min. Wrap in aluminum foil and continue to cook about 5-10 minutes. Remove and let rest.
Rinse, trim and spin dry the lettuce. Cut the peppers lengthwise into narrow strips. Rinse the zucchini, dry and cut into about 8 cm (3 inch) long strips. Peel the carrot and also cut into fine strips. Peel, halve and cut lengthwise into strips the onion. Mix all salad ingredients together.
For the dressing, stir all ingredients, season with salt and pepper and toss the prepared salad ingredients together with half of the dressing.
Slice the roast thin across the grain and place on the salad. Drizzle with the remaining dressing and serve immediately.