Thai Salad with Beef

Peel ginger and chop finely, mix with soy sauce and 4 tablespoons of oil, season with pepper.

Rinse meat, pat dry, combine with marinade and let stand for 1 hour.

Peel papaya and melon, halve and remove seeds, cut pulp into thin strips.

Rinse and pat dry apples, quarter and core, cut into fine strips. Mix with the rest of fruit and 2-3 tablespoons of lime juice.

 Prepare vinaigrette. Whisk vinegar with fish sauce, palm sugar and  3-4 tablespoons of oil, season with salt and pepper.

Peel onion and cut into thin rings.

Rinse and spin dry lettuce, combine with onion and fruit. 

Toast nuts in a dry pan until fragrant, remove from pan and let cool, chop. Peel garlic and chop finely. Combine with nuts and vinaigrette.

Remove meat from the marinade. Cook in a hot pan for 3-4 minutes per side. Remove from pan, let rest briefly and cut into small slices.