For ➋350 g beef
salt & pepper
½ lettuce (iceberg)
2 tomatoes, cubed (or halved cherry tomatoes)
1 cucumber, quartered & seeded, thinly sliced
(Asian noodles for ➋)
Heat the pan. Grill the beef in the pan until done, but still rosy inside. Rub with salt & pepper.
Cut the beef into thin slices. Put on a plate and put in the freezer to cool (it should NOT be frozen).
Prepare cucumber and tomatoes. Tear the lettuce in to small pieces. Put into 2 bowls or on 2 plates.
Cook the noodles. When ready, rinse with cold water to prevent further cooking.
Meanwhile, make the Thai cold sauce. Put the chopped onions and pepper, the pressed garlic in a mortar. Grind. Add 6 tbs of fish sauce, 8 tbs of lime juice and 5 tbs of sugar. Mix.
Take the beef out of the freezer. Sprinkle with the sauce.
Add to the salad. Garnish with the coriander.
Serve as a starter or as a light dish with the noodles.
