Spicy beef salad

Ingredients for 4 servings:

• 1 kg beef (soup meat from the rump)
• 1 bunch of soup vegetables
• 1 bunch of celery
• 1 handful of cocktail tomatoes
• 1 bell pepper(s), red or yellow
• 1 onion(s)
• 1 bunch of spring onions
• 1 tsp red curry paste
• 1 lime(s)
• 2 tbsp oil
• some lemongrass
• some ginger, fresh
• some soy sauce
• e.g. salt and pepper
• possibly chili powder

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

based on Thai cuisine

Add the beef to the pan as usual with some of the soup vegetables and simmer gently for about 2 hours. Drain the meat and, once cooled, cut it into approximately 2 cm cubes. The broth can be frozen or used as a soup if desired. Dice the onion, finely chop the spring onions, celery, and bell pepper, quarter the cherry tomatoes, finely slice the lemongrass, and chop the ginger, and mix everything with the meat. Dissolve 1 teaspoon of curry paste in the juice of one lime and mix with oil. Pour over the salad and season with pepper and salt, or chili and other spices if desired. A little soy sauce rounds it all off. The salad should definitely have a bit of spice. Let it sit for at least half an hour before serving. Tip: Celery, onion, and cherry tomatoes are a must; the other vegetables can be omitted or substituted. Instead of fillet steaks, I make the salad with soup beef. This is much cheaper and can therefore be made in larger quantities as a party salad.