Cold salad with beef

6 servings

60 minutes

One of the most famous Thai salads. As usual, it's all about the dressing. Baked and thinly sliced meat, onions and lettuce leaves are seasoned with marinade (in which cucumbers are also soaked beforehand). The marinade is a rich mixture of soy and fish sauces, rice vinegar, palm sugar and aromatic roots.

Energy value per serving

• Calories: 993.2
• Proteins: 43g
• Fats: 68.9g
• Carbohydrates: 50.8g

Ingredients

• Olive oil: 100 ml
• Fish sauce: 250 ml
• Beef tenderloin: 1 kg
• Rice vinegar: 6 tbsp
• Cucumbers: 500 g
• Sesame oil: 2 tbsp
• Soy sauce: 1 tbsp
• Palm sugar: 200 g
• Coriander: 3 bunch
• Red onion: 3 head
• Lemon grass: 2 stem
• Cashew: 200 g

Cooking steps

1. Sear the beef tenderloin in olive oil until browned, transfer to a baking sheet, cover with foil, and place in a preheated oven at 190 degrees for thirty minutes. Then remove the meat and let it cool.

   Required ingredients:

   • Olive oil: 100 ml
   • Beef tenderloin: 1 kg

2. Thinly slice five to six medium cucumbers into almost transparent rings. The thinner they are, the better, so it's easier to do this with a mandoline rather than a knife. Cut the onion into eight pieces and separate the resulting wedges into slices. Mix the cucumbers and onion.

   Required ingredients:

   • Cucumbers: 500 g
   • Red onion: 3 heads

3. In a small saucepan, mix fifteen tablespoons of fish sauce, five tablespoons of rice vinegar, one tablespoon of sweet soy sauce, and a quarter of a palm sugar head. To crush the palm sugar, wrap the head in a towel, hold the ends, and hit the bundle against the floor several times. Place the saucepan with the mixture on the heat and keep it there until the sugar dissolves. Then remove from heat and stir in two tablespoons of sesame oil.

   Required ingredients:

   • Fish sauce: 250 ml
   • Rice vinegar: 6 tablespoons
   • Soy sauce: 1 tablespoon
   • Palm sugar: 200 g
   • Sesame oil: 2 tablespoons

4. Take lemongrass stalks, cut off the roots and all the green parts. You will get cuttings about six centimeters long. Cut them into rings no wider than 1/2 cm and toss them in sugar sauce. Pour the resulting mixture over cucumbers and onions, add two more tablespoons of fish sauce, one tablespoon of rice vinegar, and let marinate for fifteen minutes.

   Required ingredients:

   • Lemon grass: 2 stems
   • Fish sauce: 250 ml
   • Rice vinegar: 6 tablespoons

5. Slice the roasted fillet as thin as possible, place it at the bottom of a large bowl, sprinkle pickled cucumbers with onions on top, and pour in the remaining marinade. Cut off the tough stems of the cilantro, finely chop the remaining leaves, and add them to the salad. Also, add two handfuls of cashews and place in the freezer for fifteen minutes.

   Required ingredients:

   • Coriander: 3 bunchs
   • Cashew: 200 g