Beef Salad with Peanuts

Peel the garlic and ginger and finely chop. Mix with the soy sauce and 3 tablespoons of oil, salt, and pepper. Rinse the meat, pat dry, mix with the marinade and let sit for about 1 hour.

Rinse and trim the beans and blanch for about 8 minutes in boiling salted water. Rinse with cold water and drain well. Rinse, trim and blanch the sugar snap peas for about 3 minutes in boiling salted water. Rinse in cold water and drain.

Peel the carrot and cut with a peeler into long, narrow strips.

Rinse and trim the radishes and cut into thin slices.

Rinse the lettuce, remove the leaves, spin dry, mix with the remaining vegetables and spread on a plate.

Rinse the chile and cut into thin rings.

Toast the nuts in a hot dry frying pan until golden brown, remove and set aside.

Remove the meat from the marinade, drain and fry 3-4 minutes in the hot pan on each side. Remove, let rest briefly and cut into small slices.