Equipment
- Cutting Board
- Knife
- Bowl
- Frying Pan
Ingredients
Salad
- 200 gram salad mixed - here with red and white spinach and spinach
- 3 pcs. Scallion - Spring Onions
- 1 pcs. Mango in thin slices
- 1 pcs. Cucumber halved, hollowed out and sliced
- Cilantro fresh, 1 handful, coarsely chopped
- 2 pcs. Carrots
- Basil Thai basil, 1 handful - can be omitted
Hanger Steak
- 1 pcs. Hanger Steak
- tablespoon Butter
- Olive Oil
- Flake Salt
- Pepper freshly ground
Dressing
- 36 gram Fish Sauce
- 14 gram Sesame Oil or olive oil
- 75 gram Soya
- 1 clove Garlic pressed
- 0.5 pcs. Chili red, finely chopped
- 1 pcs. Lime both juice and zest
- 6 gram Fresh ginger grated
- 16 gram Peanut Butter can be omitted
Toppings
- noodles cooked, can be omitted
- Peanuts salted, 2 handfuls
- Cilantro 1 handful, coarsely chopped
- 1 pcs. Chili sweet or bell pepper in rings, can be omitted
Instructions
- Take the meat out 30 minutes before.
- Clean it and let it rest so it is not cold.
- Mix the dressing in a bowl and let it sit while preparing the salad.
- Get all your ingredients for the crispy salad ready and toss them together on a large platter or in a bowl.
- Heat a pan with butter and oil and fry your hanger steak for 3 minutes on each side.
- Then let it rest for 20 minutes.
- Cut your meat into thin slices for the salad.
- Toss the salad with the dressing (also noodles if you are adding them).
- Arrange with the sliced beef and sprinkle with your herbs, peanuts, and chili rings.
- If there's extra dressing, pour it over.
- Bon appétit