Vietnamese veal steak salad

Salads:

1 head iceberg lettuce, finely shredded

1 yellow pepper, shredded

1 red pepper, shredded

2 spring onions, finely shredded

1 small box of exotic fruit, in small pieces

1 pose chilicashew

1 small pot of coriander, the leaves

Lay everything in layers over a dish.

Dressing:

2 lime, the juice

4 ss fishsauce

4 tablespoons brown sugar

2 teaspoons fresh, grated ginger

2 garlic cloves, finely chopped

1 red chili

2 tablespoons sesame oil

Make the dressing and spread it over the salad.

Beef:

600 g veal steak (tenderloin)

2 tbsp soy sauce

2 ss fishsauce

2 tablespoons sugar

2 tablespoons fresh, grated ginger

2 cloves garlic, grated, or from a tube

Mix all the ingredients in a bowl and let it marinate for a minimum of 2 hours, preferably overnight. Take the meat out of the marinade and brown it on all sides in a frying pan or on the grill. Put in a baking thermometer and place it in a refractory dish and put it in the oven at 200 degrees. The fillet is red when it has a core temperature of 55-60 degrees and pink when the roasting thermometer shows 60-65 degrees. Let the meat rest for approx. 15-20 minutes before cutting and serving.

 

Set out the meat, salad and dressing separately, so everyone can provide for themselves.

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