Thai-Style Beef with Salad
Ingredients
- Ingredients
- 3 Coriander
- 2 garlic cloves
- 3 Red Thai chili
- 8 pickled garlic cloves
- 2 Tbsps Palm sugar
- 2 Tbsps Chicken broth
- salt
- freshly ground peppers
- 600 grams Beef fillet (ready to cook)
- 1 Tbsp soybean oil
- 1 Red onion
- 4 handfuls mixed Fresh herbs (such as cilantro and arugula)
- 150 grams Cherry tomatoes
- 4 Limes
- 1 Tbsp sesame oil
- 1 Tbsp halved Mung bean (roasted)
Preparation steps
Peel the coriander roots and garlic and finely chop. Rinse the chiles and finely chop. Drain the pickled garlic. Combine coriander roots, fresh and pickled garlic, chiles and sugar in a blender. Puree with the broth. Season with salt and pepper.
Preheat the oven to 160°C (approximately 325°F). Rinse the meat, pat dry, trim and coat on all sides with the spice paste. Sear on all sides in a hot pan with oil. Bake in preheated oven for about 50 minutes. Remove and let stand wrapped in aluminum foil.
In the meantime, peel the onion and cut into strips. Rinse the herbs, shake dry and remove tough stems. Rinse and halve the tomatoes. Squeeze one lime and whisk the juice along with the sesame oil with the remaining chile sauce. Again season to taste. Cut the remaining limes into wedges.
Cut the meat into slices. Arrange the herbs with onions and tomatoes on plates, top with the meat and add the lime wedges. Garnish with mung beans and serve with chile sauce.
