Spicy Thai beef salad

Ingredients for 4 servings:

• 2 rump steaks (200 g each)
• 2 tbsp oil (sunflower oil)
• 1 tsp salt
• 1 tsp pepper, freshly ground
• 2 tsp fish sauce
• 1 large onion(s) (vegetable onion), cut into wedges
• 20 tomatoes (cocktail tomatoes), washed, halved
• 2 stalks coriander leaves, chopped
• 1 head of lettuce, small, only the soft green leaves
• 1 small cucumber(s), peeled, halved lengthwise, pitted, in 2 mm wedges
• 3 tbsp fish sauce for the marinade
• 1 tbsp sugar
• 2 tsp lemongrass powder
• 1 red chili pepper(s), finely chopped
• 2 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cover 4 large plates with the lettuce leaves and arrange the halved tomatoes and cucumber wedges on top. Rub the steaks with the fish sauce, salt, and pepper and fry in the oil over high heat. Remove from the pan, let rest for a while so the juices can redistribute, and then slice into thin strips. Sauté the onion wedges in the pan. Add the fish sauce, lemon juice, sugar, lemongrass powder, chili pepper, and the meat with any juices to the onions, and bring to a boil. Arrange the onions and meat on the prepared plates, drizzle with the warm marinade, and serve immediately.