Sent1's Asian beef salad

Ingredients for 2 servings:

• 400 g beef, steak or rump
• 1 tbsp coconut oil
• ½ cucumber(s)
• ½ bell pepper(s), red
• 1 red chili pepper(s)
• 2 onions, red
• 2 spring onions
• 1 garlic clove(s)
• 30 g ginger
• 1 bunch of coriander
• 2 stalks of lemongrass
• 10 g almond(s)
• 6 plums, alternatively mango or peach
• 4 tbsp apple cider vinegar
• 3 tbsp fish sauce
• 3 tbsp lime juice
• 1 tbsp honey
• salt and pepper
• chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cut the meat into thin strips. Heat the coconut oil in a pan over medium heat and fry the beef for about 3-4 minutes, then keep warm in the oven at 80°C. Wash and trim the vegetables, deseed the bell peppers and chili peppers. Peel the onions. Then dice everything, finely slice the spring onions, and add them to a salad bowl. Peel the garlic and peel the ginger, then roughly chop both. Wash the coriander, shake dry, and pick off the leaves. Trim the lemongrass, remove the outer leaves, and slice them into rings. Chop everything into small pieces, along with the almonds and prunes, and add to the salad. For the sauce, mix all ingredients well and pour over the salad. Finally, carefully fold in the warm beef. 600 kcal per serving