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Ingredients
Beef Salad with Peanuts
- Ingredients
- 1 garlic clove
- 2 centimeters fresh ginger
- 2 Tbsps soy sauce
- Peanut oil
- salt
- freshly ground peppers
- 2 Steak fillet (ready to cook, 160 grams (approximately 6 oz each)
- 100 grams green Beans
- 100 grams Snow peas
- 100 grams carrots
- ½ bunch Radish
- 80 grams lamb's lettuce
- ½ red chili pepper
- 60 grams unsalted, shelled Peanuts
- 1 ½ Tbsps Rice vinegar
- ½ tsp Palm sugar
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.
For the vinaigrette, mix vinegar with 2-3 tablespoons oil. Add the chile and season with salt, pepper, and sugar. Drizzle the salad with the vinaigrette, arrange the meat on top and serve sprinkled with peanuts.