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.
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.
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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