Thai salad with beef

1 . Stage

Ingredients.

2 . Stage

Finely chop the peeled ginger, garlic and coriander stalks, put them in a bowl and add the soy sauce and lime juice.

3 . Stage

Pour the marinade over the meat and put it in the fridge for 5-6 hours. Turn the meat over after 3 hours of marinating.

4 . Stage

For the dressing, mix the soy sauce, fish sauce, lime juice and brown sugar in a bowl with a whisk.

5 . Stage

Pour in a thin stream of sunflower oil, continuing to whisk.

6 . Stage

This dressing will keep even outside the refrigerator in a sealed container for up to a week. Shake the jar of dressing well before use.

7 . Stage

Cut the red onion into very thin half rings, the chili pepper into thin julienne strips. Separate the leaves from the greens.

8 . Stage

Drain the marinade from the meat and wipe it off with a paper towel. Heat oil in a large frying pan and fry on medium heat on both sides and sides for 5 minutes or until desired doneness. Place the roasted meat in a plate, wrap tightly in foil and leave to finish and "rest".

9 . Stage

Cut the finished meat into thin slices.