Simple and delightful dish to serve, just place it directly on the table and let the guests help themselves.
Ingredients for 4 servings
Salad
- sunflower seeds 2 tbsp
- sesame seeds 2 tbsp
- rice noodles 200 g
- romaine lettuce
- carrot 1
- radishes 1 batch
- cucumber 1/2
- coriander 1 serving
- spring onions (green part) 3
- cress 1 package
- alfalfa sprouts 1 package
Beef
- ribeye or beef tenderloin 450 g
- chinese five-spice 2 tsp
- olive oil
Dressing
- pickled ginger 100 g
- lime (the juice) 2
- fish sauce 1 tbsp
- soy sauce 1 tbsp
- sesame oil 1 tbsp
- red chilli 1/2
For serving
- lime (sliced) 1
Instructions
- Toast sunflower seeds and sesame seeds in a dry frying pan and place them in a bowl.
- Slice the meat, and rub it with salt, pepper and five-spice. Fry it quickly in olive oil in the pan and then transfer to a plate.
- Boil the noodles according to the instructions on the package. Drain them in a colander and let them cool down.
- The dressing: Finely chop the ginger and mix with lime juice, fish sauce, soy sauce and sesame oil. Finely slice the chilli and add it.
- Trim the romaine lettuce and break the leaves into smaller pieces, spread them out on a large plate. Spread the noodles on top. Peel the carrot and shave it over the noodles using a potato peeler. Cut the radishes in half, roughly chop the cucumber and half of the cilantro leaves, trim and thinly slice the scallions, and place everything on top of the noodles.
- Cut the cress and sprinkle the alfalfa sprouts on top. Place the meat on the salad. Sprinkle the seeds on top and serve the dressing on the side with some lime wedges.
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