Beef salad with coriander

Ingredients for 4 servings:

• 3 cloves garlic
• 5 chili pepper(s), Thai
• 4 tbsp fish sauce
• 4 tbsp lime juice
• 1 tbsp brown cane sugar
• 2 m.-large onion(s), red
• 1 bunch of chives
• 2 stalks of coriander, Thai
• 500 g beef fillet(s)
• 2 tbsp oil

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Yam Nua

For the sauce, peel the garlic, wash the chilies, and remove the stems. Crush both thoroughly in a mortar and pestle and place them in a bowl. Mix with the fish sauce, lime juice, and sugar. Halve the onions lengthwise, peel, and finely slice them. Wash the chives and cut them into 3 cm long pieces. Wash the coriander and roughly chop them. Rinse the beef fillet in cold water and pat dry. Then remove any skin and tendons and cut into steaks about 2 cm thick. Heat the oil in a large, heavy pan (wok) until very hot and fry the steaks over high heat for about 3 minutes per side until medium-rare. Allow to cool and then cut into thin strips. Add the beef strips, onions, chives, and coriander to the bowl with the marinade and mix everything well. The quality of the meat is crucial for this dish, as cheap frozen fillet from the discount store will spoil the flavor. When buying, look for a dark red color. This is a sign that it has been well-aged.